Week night beef and mushroom pastries

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What better than a beefy homemade pie cooking in the oven, to get tummies rumbling? Have them rushing to the table with this hearty puff pastry recipe, packed with Northern Ireland Farm Quality Assured minced steak and laced with chopped bacon and mushrooms.


20 minutes


20 minutes



Oven Temp

220°C / Gas Mark 7


1 tablespoon oil
1 small onion, finely chopped
3 rashers bacon, trimmed and diced
250g mushrooms, finely sliced
575g Northern Ireland Farm Quality Assured Minced Steak
1 beef stock cube
1 heaped tablespoon (20g) flour
150g garden peas
Salt and pepper

For the pastry:
250g all butter puff pastry
Flour for dusting
1 egg yolk

To serve:
Baby potatoes
Seasonal vegetables

  1. Heat oil in a large frying pan and fry chopped onion until soft then add chopped bacon and mushrooms and continue to fry for 5 minutes.
  2. Add minced steak, stirring constantly to break it up as it browns. Cook for about 5 minutes before crumbling the stock cube into the mince along with a spoonful of flour, stir as it thickens. Finally, add peas to the mince before removing from the heat. Cool completely before making the pastries.
  3. Place a baking tray into a hot oven to heat. (A hot tray will ensure the bottom of the pastries are crisp.
  4. Roll the pastry on a lightly floured work surface to 2mm thick. Aim for a large, thin rectangle about 18 inches x 24 inches.
  5. Cut the rectangle in half, horizontally, then into 3 strips, making 6 small rectangles. Egg wash around the edges of each pastry.
  6. Spoon a sixth of the mince mixture across the middle of each pastry.
  7. To roll into a parcel, fold the bottom of the pastry over the meat, egg wash the sides and fold in, then roll the whole thing over to seal and secure, then egg wash.
  8. Remove the tray from the oven, quickly set the beef pastries onto the tray and return to a hot oven for 20 minutes and bake until golden and crisp.