Steak bake (Greggs-style)

Ingredients

• 1 sheet ready-rolled puff pastry (320 g)
• 1 egg, beaten

For the filling

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 small carrot, finely diced
• 400 g braising steak, diced small
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 500 ml beef stock
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• Salt and pepper

Method

1. Heat oil in a heavy pan. Soften onion and carrot for 5 minutes.
2. Add the diced steak, brown on all sides. Stir in flour and tomato purée.
3. Pour in stock, add Worcestershire and thyme. Simmer covered for 30-40 minutes until the beef is tender and the gravy thickens.
4. Cool completely — hot filling will burst the pastry.
5. Roll out the pastry to a 25 × 30 cm rectangle. Cut into 4 equal rectangles.
6. Spoon filling onto one half of each rectangle, leaving a border. Brush the border with egg.
7. Fold the pastry over and seal with a fork. Brush the tops with egg.
8. Bake at 200°C for 20-25 minutes until deeply golden and puffed.
9. Cool 5 minutes before serving.