Handmade Beef Puff
with Cheese and Rocket and Tomato Salad
- Cereals containing gluten
- Wheat
- Barley
- Sulphites
- Milk
- Egg
- Milk
- May contain traces of allergens
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.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1 unit(s)
Carrot
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
240 grams
British Beef Mince
30 grams
Tomato Puree
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
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.
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).
Cut the tomato into 1cm chunks.
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.
Meanwhile, remove the puff pastry from your fridge to allow it to come to room temperature.
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 rocket and tomato alongside drizzled with some olive oil.
Add a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
