Donna Hay - Fast, Fresh, Simple
- Carbohydrate 3.66010666666666 g
- Cholesterol 0 mg
- Fat 1.85624 g
- Fiber 0.706 g
- Protein 0.603466666666666 g
- Saturated Fat 0.473526666666666 g
- Serving Size 1 1 Serving (8g)
- Sodium 300.45415 mg
- Sugar 2.95410666666666 g
- Trans Fat 0.0951066666666662 g
- Calories 32 calories
Step-by-step
- Preheat oven to 200°C.
- Cut the pastry into 2 x 15cm rounds for the bases and 2 x 17cm rounds for the tops.
- Heat a frying pan over high heat.
- Sprinkle the steaks with salt and pepper and cook for 1 minute each or until browned and sealed.
- Set aside to cool slightly.
- Place the pastry bases onto baking trays.
- Top with the steak and the relish.
- Top with the pastry tops, press edges to seal and brush with egg.
- Bake for 15-20 minutes or until pastry is puffed and golden.
- Serve with extra relish or tomato sauce.
- Serves 2.
Swapping the specified eye fillet for a tougher cut like chuck steak alters the outcome entirely, resulting in tough meat because quick-cooking steaks require high heat without prolonged braising. Getting this dish right relies on precision, particularly when managing moisture and thermal transfer in the oven.
Controlling Heat and Searing
High heat is essential during the initial searing phase. Heat a heavy-bottomed frying pan over high heat until completely hot before adding the seasoned steaks. Cook the meat for precisely 1 minute per side to caramelize the exterior while keeping the interior raw, which prevents the beef from overcooking during the subsequent baking stage. Allow the seared steaks to cool slightly on a board before assembly so escaping steam does not melt the surrounding pastry fat prematurely.Managing Pastry and Assembly
Store-bought puff pastry demands careful temperature management to achieve optimal rise. Cut the pastry into two 15cm rounds for the bases and two 17cm rounds for the tops while the dough remains cold from the refrigerator. Preheat the oven to 200 degrees Celsius to ensure the butter layers inside the laminated dough vaporize rapidly, creating steam pockets that puff the crust. Press the edges of the pastry firmly together to create a seal, then brush the surfaces with an egg wash beaten until completely smooth. Bake for 15 to 20 minutes until the pastry turns uniformly golden brown and flaky.Dietary Adaptations
Cooks managing dietary restrictions can substitute standard butter-based puff pastry with commercial gluten-free or vegan puff pastry sheets without altering the assembly method. Standard commercial puff pastry relies on wheat flour and butter, whereas alternative formulations use plant-based fats or alternative flours that require the same 200 degrees Celsius oven temperature to puff properly. Monitor the browning rate closely if using alternative doughs, as some plant-based formulations brown faster than traditional dairy butter pastry.
