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Strange tales kitchen

Steak bake

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Puff pastry rolled and cut into 5 inch square
500 gram small diced steak
2 onions diced
2 tbsp minced garlic
Tbsp thyme
150 ml red wine
500 ml beef stock


Method
1. Season the beef with salt and pepper, sauté half the beef until golden brown then set aside.
2. Sauté the rest of the beef until golden brown and set aside with the other beef.
3. In the same pan sauté the onions garlic and thyme for about 5 minutes, add the red wine beef and beef stock.
4. Bring to the boil and simmer for 1½-2 hours until the beef is tender, season with salt and pepper, chill.
5. Place a spoon of the chilled beef mix in the middle of the puff pastry, brush the edges of the pastry with egg wash and place another puff pastry square on top.
6. Seal the 2 pastry together with a fork and trim with a knife, prick with a fork and egg wash.
7. Bake 200c for 20-25 minutes until golden brown.

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