Steak and Mushroom Pasties

Step 1

Trim visible fat from steaks and cut into ½-inch pieces, sprinkle with salt and pepper.

Heat 1 tbsp of oil over medium high heat in large nonstick frying pan, and brown the meat. Remove meat to a plate.

Return frying pan to medium-high heat and add remaining oil. Cook mushrooms, onion, garlic and Italian seasoning, stirring for about 10 minutes or until golden and liquid has evaporated.

Add beef to mushroom mixture, (reserve any juices to make a gravy) add worcestershire sauce and cook for 1 minute. Stir in parsley. Season to taste with salt and pepper. Let cool to room temperature.

Preheat oven to 425°F.

Roll puff pastry to form a square about 16 in x 16 in. Cut into 4 squares. Divide mixture evenly on one half of each square. Brush edges with some of the egg. Bring the other 2 corners over the filling and form a rectangle. Pinch seams to seal. Carefully transfer to parchment-paper-lined baking sheet.

Brush each pasty with egg and bake in centre of oven for about 25 minutes or until golden brown.