Braised lamb & goat's cheese pies with gravy
These little bun pies stuffed with tender braised lamb shoulder and creamy goat's cheese can be prepped ahead of time if you're entertaining
Steak & mushroom bakes
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs chilling
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 200g lean rump steakcut into small chunks
- 6 mushroomssliced
- 1 tbsp tomato purée
- small glass of red wine(optional)
- 200ml beef stock
- 1 tbsp cornflour
- 500g block puff pastry
- plain flourfor dusting
- 1 eggbeaten
Nutrition: Per serving
- kcal663
- fat41g
- saturates18g
- carbs44g
- sugars3g
- fibre4g
- protein21g
- salt1.2g
Method
step 1
Heat the oil in a frying pan over a high heat, then add the beef and cook for 3 mins until browned all over. Tip in the mushrooms and cook for 2 mins. Stir in the tomato purée and pour in the wine, if using, then simmer for 1 min. Pour over the stock, stir, and bring to a simmer. Mix the cornflour with 2 tbsp cold water, then stir it in. Bring to the boil and cook for 3 mins. Season, then turn off the heat. Leave to cool, then tip into a bowl and chill for at least 2 hrs. Can be made a day ahead and chilled.
step 2
Roll the pastry out to a rough rectangle on a work surface lightly dusted with flour, to the thickness of a £1 coin. Cut as many 12 x 15cm rectangles as you can out of the pastry (you should have eight in total) and re-roll the trimmings. Put four of the rectangles on a baking sheet and spoon a quarter of the mixture into the middle of each one, leaving a border around the edge.
step 3
Brush the borders with some of the egg and drape over another piece of pastry. Gently press the edges together to seal, then use a fork to crimp. Brush the slices all over with more egg and score a criss-cross pattern over the top with the back of a knife, if you like. Can now be frozen, first on the tray, then store in a bag. They’ll be ready to bake from frozen as required.
step 4
To cook from fresh or frozen, heat the oven to 210C/190C fan/gas 7. Put on a baking sheet and bake for 30-35 mins until puffed up and deep golden and the filling is piping hot. Leave to cool for about 5 mins, then serve.
