BEEF PASTIES
Made with leftover Savoury Mince, these delicious Beef Pasties are a quick and easy dinner the whole family will love.
Provided by Cassie Heilbron
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Cook Savoury Mince following the instructions in this post.
- Preheat the oven to 180C / 350F and a line two baking trays with baking paper or silicone mats.
- Remove puff pastry sheets from the freezer, seperate and allow to thaw partially.
- Use a round cookie cutter or a wide mouth mug to cut 4 rounds into each pastry sheet.
- Spoon a tablespoon or so of savoury mince into the middle of each pastry round, brush the edges with the egg wash then bring the edges together to form a semi-circle. Crimp the edges together with your fingers to seal the filling inside.
- Place pasties upright on the baking trays, and bake in the oven for 20 minutes, or until golden, puffy and cooked through.
Nutrition Facts : Calories 217 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
EASY INDIVIDUAL BEEF WELLINGTONS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Add the onion and mushrooms and season with salt and pepper.
- Cook and stir over medium heat until the mixture is browned, and the moisture evaporates, or about 8 to 12 minutes.
- Add the chicken livers, garlic, and marjoram. Stir and cook for 4 to 5 minutes longer.
- Add the beef broth, cook and stir for 3 to 4 minutes until all the liquid evaporates. Remove the skillet from the heat.
- In a nonstick skillet, melt the remaining butter over medium heat. Working in batches, sear the filet mignons on all sides, leaving the centers medium-rare. Depending on their thickness, the fillets need to cook from 3 to 4 minutes per side: 3 minutes per side for a 1.5-inch-thick medallion; 3.5 minutes per side for a 1.7-inch-thick medallion; and 4 minutes per side for a 2-inch-thick medallion. Once seared, remove from the heat and reserve.
- Roll out the 2 sheets of puff pastry on a lightly floured surface. Cut out 8 (4.5-inch) squares. Refrigerate the leftover puff pastry and save it for other recipes.
- Divide the mushroom duxelles between all squares and spread to cover.
- Top each square with a seared medallion of filet mignon. Brush the edges with the beaten egg and then bring the edges together and seal, forming a tight pocket.
- Place the Wellingtons seam-side down on a rimmed baking sheet and brush with more beaten egg.
- Bake for 15 to 25 minutes or until the pastry is golden brown. Let cool on wire racks for 10 minutes before serving.
- Enjoy.
Nutrition Facts : Calories 534 kcal, Carbohydrate 25 g, Cholesterol 136 mg, Fiber 1 g, Protein 25 g, SaturatedFat 11 g, Sodium 325 mg, Sugar 1 g, Fat 37 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
STEAK AND ONION SANDWICHES
Minute steaks with caramelized onions are delicious on a toasted baguette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
- Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
- Sandwich steak and onions between toasted bread.
STEAK AND ONION PASTRY PARCELS
An easy to prepare and totally delicious way of enjoying a good steak - its a winner so give it a try
Provided by JoyfulCook
Categories < 60 Mins
Time 45m
Yield 4 4, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220ºC (200ºC fan assisted oven)/425ºF/Gas 7.
- Heat the butter in a heavy based frying pan and quickly seal the steaks on all sides so they are just browning. Remove from pan and allow to cool on kitchen paper.
- Add the onions to the pan and cook slowly for approximately 10 minutes until brown and tender, cool on kitchen paper.
- Cut the pastry into 4 equal pieces and roll each one sufficiently large to be able to wrap up the steaks. Place one eighth of the onions in the centre of each pastry piece, top with a generous teaspoonful of horseradish and then sit a steak on top. Top the meat with the evenly divided remaining onions.
- Brush the edges of one pastry piece with beaten egg and bring the sides up to meet over the meat. Press together firmly so that the filling is totally sealed in like a parcel, turn over and place on a lined baking sheet. Repeat with remaining pastry/steak stacks. Make 2-3 cuts in the tops of the parcels, brush with beaten egg.
- Bake for 15 - 20 minutes until pastry is golden brown and depending on how rare you like the steak. Serve hot.
Nutrition Facts : Calories 825.5, Fat 57.9, SaturatedFat 18.5, Cholesterol 26.7, Sodium 420.6, Carbohydrate 67.3, Fiber 3.9, Sugar 6, Protein 10.5
MOM'S BEEF WELLINGTON WITH PATE
My mother finally gave me the recipe for my favorite dish, her famous beef Wellington! I hope you enjoy it as much as our family does!
Provided by Melissa Anderson
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 9h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over high heat. Working in batches, sear steaks in hot oil until browned, about 90 seconds per side; insides will still be raw. Sprinkle salt and pepper on the outsides of the steaks and transfer to a baking dish. Cover and place in the refrigerator for 8 hours or overnight.
- Melt butter in a large skillet over very low heat. Add mushrooms and onion and cook until softened, about 5 minutes. Stir in pate until completely mixed; cook until all moisture has evaporated and it starts to stick to the pan. Transfer to a bowl, cover, and refrigerate stuffing 8 hours to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Roll out 1 sheet of puff pastry and place 4 steaks on top. Cut out the pastry around each steak, leaving 1 1/2 inch border on all sides. Remove the steaks. Repeat with the remaining sheet of puff pastry and steaks.
- Place a spoonful of stuffing down the center of a pastry piece, set a steak on top, and spread another small spoonful of stuffing on top; press down gently. Fold pastry around the steak, overlapping as much as possible and squeezing dough tightly to seal. Turn pastry over and place on the prepared baking sheet. Repeat with remaining pastry squares, stuffing, and steaks.
- Bake in the preheated oven, checking after 20 minutes, until pastry is golden brown and steak reaches desired doneness, 30 to 35 minutes.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 31.9 g, Cholesterol 83.3 mg, Fat 39.4 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 11.5 g, Sodium 872.3 mg, Sugar 2.2 g
LAMB & ROSEMARY ENVELOPES
Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients
Provided by Mary Cadogan
Categories Dinner, Main course
Time 55m
Number Of Ingredients 5
Steps:
- Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
- Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
- Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
- Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there's time). Preheat the oven to 200C/gas 6/fan 180C.
- Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.25 grams fiber, Protein 27 grams protein, Sodium 0.95 milligram of sodium
PORK STEAK AND ONIONS
This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.
Provided by Always in the kitch
Categories Pork
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Season both sides of pork steaks with salt, pepper and garlic powder to taste.
- Spray electric fry pan or very large skillet with cooking spray.
- Heat to 375 degrees.
- Brown both sides of steak.
- When meat has been browned and starts to stick a bit, add two cups water.
- Cover.
- Cook for 15 minutes.
- Turn.
- Add water as it slowly cooks down.
- Always scraping up browned bits.
- Cook another 15 minutes, turning if necessary.
- Cover all the meat with onions.
- Add water again to keep level at 1/2 inch or so.
- Cook 15 minutes, turn meat, poke onions into liquid.
- Add more water if necessary.
- Keep cooking until onions are cooked all the way down, almost carmelized.
- Let liquid cook almost all the way down, again.
- Add just a cup of water.
- Scrap all bits and remove from pan.
- Serve with onions and juice on top.
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