Steak Bakes

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

inches Frozen ready rolled Puff Pastry, cut into squares, 5 x 5 . Allow 2 squares per steak bake.

Tablespoons Allow 2 Heaped of left over chilled beef casserole, included the vegetables and gravy in it per parcel.

1 Beaten Egg

Directions

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!

Nutrition

• Serving Size: 1
• Calories: 392
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 155 mg
• Sodium: 167 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 32 g