Steak Bakes (like Savory hand pies!). Delicious mini puff pastry pies using leftover fillings from your pot roasts, casseroles and roast dinners! Really easy to make and great for lunches or as part of a dinner
Steak Bakes! Oh boy! These are so good.
I LOVE making Steak Bakes! It’s a really simple meal or snack, using ready-made frozen puff pastry and leftover Beef Casserole. That’s all there is to it!
When these little pies come out of the oven, they’re piping hot, all puffed up and deliciously warming and very filling.
Considering I only use a small amount of filling in each one, it certainly works out to be a very satisfying, filling and budget-friendly meal.
For the filling, you can use any leftover casserole/crock pot, so long as it has cooled down. The filling must be cold when you put it on the pastry, and not watery.
Let me show you what I did to make these delicious steak bakes, and I’ll also give you a recipe for my beef casserole which you can make in the crockpot, have for dinner and hold back a small bowlful as leftovers to make these up the next day! Two meals in one!
You can also use leftover chili, baked beans, chicken casserole etc. Use what you have, but be sure there is not so much liquid it will be sloppy. The filling must be chilled!
These steak bakes would be great to take along for a picnic, you can eat them hot of cold. For me I prefer them piping hot from the oven. Make them any size or shape you like, and serve as party food, say for a buffet at Thanksgiving or Christmas time, or a baby shower, wedding etc. You can make a variety, of meat or vegetable, if you have some vegetable casserole left over, then use that!
So let’s get straight to the recipe and see how we make these lovely steak bakes. Please enjoy!
Ingredients:
Frozen ready rolled Puff Pastry, cut into squares, 5 x 5 inches. Allow 2 squares per steak bake.
For the filling:
Allow 2 Heaped Tablespoons of leftover chilled beef casserole, included the vegetables and gravy in it per parcel.
1 Beaten Egg
Instructions:
Set your oven to 220 C , Gas 7, 425 F
1. First of all, take your leftover beef casserole which should have been chilled. (when it’s chilled it is firmer and any gravy is also set in the casserole). Measure 2 heaped tablespoons of casserole per pastry and place this in a bowl. Use a fork or knife and chop a little so it is bite-size pieces. Give it a little stir to make sure all the casserole ingredients are distributed.
2. Grease a baking sheet, and place one pastry square per steak bake on the sheet. Then place 2 tablespoons of casserole mix in the center of each pastry, then, using a fork or knife, spread the filling so it reaches up to 1/4 inch from the edges of the pastry.
4. Brush all around the edges with beaten egg, then place the other pastry square on top.
5. Use a fork and seal down all around the edges well, and use a pair of scissors and cut an ‘X’ in the center of each pie. The photo below shows the cross, (it was taken from a fruit pie recipe, hence you see sugar sprinkled on the top!, but I wanted to show you the cross).
Brush the pies with the beaten egg.
Cross in pastry (This is a fruit pie!)
6. Place in the oven and bake for approximately 20 minutes, until golden. To see if they are done, use a spatula and lift one up, check the bottom (underneath) of the pies and you will see if the pastry is crispy.
7. Serve as a dinner or snack, beware as the filling will be VERY VERY hot, so don’t burn your tongue!
If you would like the recipe for the Tender Beef Casserole which I used for the filling click the below opposite. It’s delicious!
Here are a few more delicious snack recipes for you to enjoy!
Cheesy Bacon and Tomato Mini Pizzas
Steak Bakes
Ingredients
- inches Frozen ready rolled Puff Pastry, cut into squares, 5 x 5 . Allow 2 squares per steak bake.
For the filling:
- Tablespoons Allow 2 Heaped of left over chilled beef casserole, included the vegetables and gravy in it per parcel.
- 1 Beaten Egg
Instructions
- Set your oven to 220 C , Gas 7, 425 F
- First of all, take your left over beef casserole which should have been chilled. (when it's chilled it is firmer and any gravy is also set in the casserole). Measure 2 heaped tablespoons of casserole per pastry and place this in a bowl. Use a fork or knife and chop a little so it is bite size pieces. Give it a little stir to make sure all the casserole ingredients are distributed.
- Grease a baking sheet, and place one pastry square per steak bake on the sheet. Then place 2 tablespoons of casserole mix in the centre of each pastry, then, using a fork or knife, spread the filling so it reaches up to 1/4 inch from the edges of the pastry.
- Brush all around the edges with beaten egg, then place the other pastry square on top.
- Use a fork and seal down all around the edges well, and use a pair of scissors and cut an 'X' in the centre of each pie. Brush the pies with the beaten egg.
- Place in the oven and bake for approximately 20 minutes, until golden. To see if they are done, use a spatula and lift one up, check the bottom (underneath) of the pies and you will see if the pastry is crispy.
- Serve as a dinner or snack, beware as the filling will be VERY VERY hot, so don't burn your tongue!
Stacey True says
Can you make a freeze to cook later? If so, how long do you cook them if they are frozen?
Lovefoodies says
Hi Stacey, if you haven’t already had the filling frozen from before, then yes, it will be fine to make these and freeze them BEFORE baking. I would suggest when you take them from the freezer, allow to defrost at room temperature if you don’t live somewhere too hot, or defrost in the fridge, and then bake. If you bake them from frozen, there is a danger the pastry will get too over baked and burn, and the filling may not have heated through thoroughly. Hope that helps!