1 sheet flaky puff pastry
1 tbs olive oil
1 small onion
½ leek
100g mushrooms
1 piece of scotch fillet steak
1 tsp crushed garlic
1 tsp dried thyme (or a few fresh sprigs)
1 tbs flour
¼ cup & 1 tbs cream
¼ cup beef stock
1 tsp salt
1 tsp pepper
Directions
Pastry: Prep pastry by cutting 1 sheet of puff pastry into large squares. Lay on a lined baking tray and set aside for the meantime.
Filling: Heat a large pot to medium heat. Add 1 tbs olive oil. While that heats up, finely slice ½ leek and 100g mushrooms. Add to the pot and stir. Meanwhile, chop steak into chunks and add to the pot. Add 1 tsp crushed garlic and cook for 5-6 minutes. Add 1 tsp dried thyme and 1 tbs flour, then add ¼ cup cream and ¼ cup beef stock. Mix well. Cover and let cook for 15 minutes to thicken.
Finish off: Once you have left the pie filling to thicken, heat your oven to 210ºC fan bake. Brush 1 tbs cream over the pastry squares and pop in the oven for 10 minutes or until crispy.
Serve: Scoop pie filling onto a plate or bowl and top with a square ‘lid’ of crispy pastry. Enjoy while hot.
