Handmade Beef Puff
with Cheese and Baby Leaves
Puff pastry stuffed with a beef, carrot and onion filling is like a beef pie that you can hold in your hand. That's what makes this recipe one of our favourites, and it's sure to be a favourite at your table too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Carrot
1 unit(s)
Onion
3 unit(s)
Garlic Clove
240 grams
British Beef Mince
30 grams
Tomato Puree
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
150 milliliter(s)
Water for the Beef
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Trim the carrot, then coarsely grate (no need to peel).
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince, carrot and onion. Fry until the mince has browned and veg has softened, 8-10 mins.
Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, add the tomato puree and garlic to the pan. Stir-fry, 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir in the Worcester sauce, red wine stock paste, sugar and water for the beef (see pantry for both amounts). Bring to the boil, then simmer until thickened, 3-4 mins.
Once thickened, stir the Italian style cheese through the beef mixture until melted.
Taste and season with salt and pepper if needed. Remove from the heat and allow to cool slightly.
Once the filling has cooled, cut the puff pastry into equal-sized rectangles (2 per person).
Spoon the beef onto one half of each rectangle, leaving a 1cm border at the sides.
Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.
Carefully transfer your beef bakes to a lined baking tray. Bake on the top shelf of your oven until golden, 18-20 mins.
Share the beef bakes between your plates.
Serve the baby leaves alongside drizzled with some olive oil.
Add a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
