Hairy biker steak Bakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. First make the filling. Heat half the oil or dripping in a frying pan. Season the steak with salt and pepper, then add it to the pan. Fry it over a high heat until seared on all sides, then remove and set aside.

Step 2

2. Heat the remaining oil or dripping in a saucepan. Add the onion and sauté it until soft and translucent. Add the garlic and cook for a further couple of minutes, then stir in the flour and mustard powder; Cook for another couple of minutes, stirring constantly, then stir in the tomato purée.

Step 3

3. Pour in the red wine. Allow it to bubble up and reduce down, then add the beef stock and thyme. Season with salt again, then put the beef in the pan. Bring back to the boil, then turn the heat down to a simmer and cover the pan. Leave to cook for 45 minutes to an hour until the beef is tender. Remove the pan from the heat and leave the filling to cool down. Once it is cool, put it in the fridge and chill for at least an hour.

Step 4

4. When you are ready to assemble and cook the pies, preheat the oven to 200°C/Fan 180°C/Gas 6 and line a baking tray with baking parchment.

Step 5

5. Take the puff pastry and unroll it on a lightly floured work surface. Cut the pastry in half lengthways, then cut each half into 4 equal rectangles so you have 8 pieces in total.

Step 6

6. Take a quarter of the filling and place it on top of a piece of pastry, making sure you leave a border of 1 cm all the way round. Brush the exposed edges with beaten egg, then take another piece of pastry and place it over the top.

Step 7

7. You may have to stretch it slightly but that's fine - puff pastry is very stretchy anyway. Make sure the edges are well sealed by crimping them with the prongs of a fork, then place the parcel on a baking tray. Brush thoroughly with beaten. egg and cut a couple of small steam holes in the top.

Step 8

8. Repeat with the remaining pastry and filling until you have 4 parcels. Bake in the oven for 20-25 minutes until puffed up, golden brown and piping hot