Puff Pastry Beef Bake

Name: Puff Pastry Beef Bake with Cheese and Baby Leaves
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 pack(s) Puff Pastry Sheet; 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; 28 grams Red Wine Stock Paste; 20 grams Grated Hard Italian Style Cheese; 20 grams Baby Leaf Mix; ½ tsp Sugar; 150 milliliter(s) Water for the Beef; 2 tbsp Mayonnaise

with Cheese and Baby Leaves

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Whether you're catching the game at home or pitch-side, enjoy this Puff Pastry Beef Bake in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.

Tags:

Family Friendly

•New

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•Milk

•Egg

The quantities provided above are averages only.

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.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: 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: Gluten)

28 grams

Red Wine Stock Paste

(Contains: Schwefeldioxide und Sulfite)

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

Energy (kJ)4757 kJ

Energy (kcal)1137 kcal

Fat70.6 g

of which saturates31.7 g

Carbohydrate86.3 g

of which sugars26.6 g

Protein40.8 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grater

•Pan

•Baking Tray

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.