Who loves a good steak? And who loves pie? Well lucky you if you said yes to both because these adorable individual beef wellington pies are so delicious and really don’t take too long to make and are delicious!!! This is a staple in my house for a special occasion because we are making fancy pies with fillet steak and pate!! WHAT?!?!
I know this sounds incredible, trust me it is! So please try this recipe!! I love to make it for my dad’s birthday or if I’m having date night with my man. And I can confirm they both lick the plates clean!!
Step 1: Ingredients
- ½ small brown onion, finely diced
- 1 Tbsp Unsalted butter
- 1 Large Button mushroom finely chopped
- 2 Fillet Steaks, about 120-150g each, take out of the fridge about 5-10 minutes before cooking (Try and get 3-4cm thick cuts, I usually buy a full fillet – like a long cylinder- and cut it myself depending how many of these I am making).
- 2 tsp oil to fry your steaks
- ¼ cup Pate (I like to use chicken liver – this makes a great makeshift gravy for your fancy pie)
- Salt and Pepper to taste
- 1 Egg + 2 tsp milk/water (this is for your egg wash)
- 2 Sheets of puff pastry, thawed
Step 2: Equipment
- Frying pan + Spatula
- Butter knife
- Sharp knife
- BBQ Tongs
- Pastry Brush
- Chopping board
- Baking tray + Baking paper
Step 3: Brown All Sides of Your Steak
Ensure that you take your steaks out of the fridge about 10 minutes to allow the steaks to come to a warmer, room temperature. This prevents the meat from going into ‘shock’ and becoming tough when you put it on high heat.
In a frying pan heat 2 teaspoons of oil over medium-high heat and then add your fillet steaks. Cook them for 1 minute to 1 minute 30 seconds on one side, turn and cook for another minute to a minute and 30 seconds on the other side. Then to seal the edges of the steak take your tongs and place the steak on its side for about 20-30 seconds then rotate and repeat until all sides of the steak are browned and ‘sealed’.
We do this because this helps to reduce the leakage of the steak juices seeping out when being baked in the pastry later.
Take the steaks off the heat and put to the side to rest whilst you move to the next step.
Step 4: Sautee the Onions and Mushrooms
In the same pan heat up the butter and cook the onions on medium high heat until browned (about 3-5 minutes). When the onions are brown add the mushrooms and season with salt and pepper and continue to cook until the mushrooms have shrunk. Put aside.
Step 5: Assemble the Beef Wellington Pies
Take the steaks that have been resting, you should notice there is a little bit of juice on the plate. Therefore we let the steaks rest before placing in the puff pastry as it can make the pastry soggy.
First season the steaks with a pinch of salt and pepper. Then pick up the steak and spread half of the pate over each surface of the steaks. Place half of the onion-mushroom mixture in the middle of each sheet of puff pastry and then place the steak on top.
Fold the puff pastry over the steak, cutting off any edges if it is too much and fold it all together, trying not to make any holes on the side. Then turn it over so that the folds are on the bottom and you have a smoothly topped pie, then take a sharp knife and poke a few holes on top, this is so that the parcel does not explode.
Step 6: Bake the Pies
To make the egg wash take the egg and milk/water and whisk together and paint over the top of the pies.
Then bake in a pre-heated fan-forced oven at 190 degrees Celsius (375 degrees Fahrenheit) for about 10-15 minutes, until your puff pastry is golden brown. This is if we want a slightly pink inside to our steak if you want more well-done cook for an extra 5 or so minutes.
Step 7: Serve!!
Serve with some salad and I hope that you enjoy your fancy individual beef wellington pies!
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