Fillet Steak and Stilton Pasty Recipe

Fillet Steak and Stilton Pasty Recipe

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  • 1 x 320g pack Jus-Rol ready rolled all butter puff pastry, (thawed if frozen)
  • 2 small fillet steaks of beef, chopped into 1cm cubes
  • 1 small red onion, very finely chopped
  • 80 g stilton cheese
  • 4 chestnut mushrooms, finely chopped
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 1 tsp Worcestershire sauce
  • ½ beef stock cube
  • 1 tbsp olive oil
  • 1 - 2 tbsp milk, for glaze


    Preheat the oven to 220C/200C fan/gas mark 7. Place the beef and chopped onion into a mixing bowl and crumble in the stilton.
    Then stir through the chopped mushrooms, salt, pepper, Worcestershire sauce and stock cube, and the olive oil.
    Unroll the Jus-Rol pastry and slice in half across the width, so you end up with two rectangles of pastry.
    Place half of the filling into the centre of one rectangle and about 2 cm from one edge, then fold the other edge over the filling to the other edge and press down. Starting from one of the edges folded side, lift pasty and roll it over on itself so you seal the edges and form a crust.
    With a sharp knife, add two slits in the top of the pasties.
    Milk wash the tops of the pasties. Place them onto a baking tray and bake in the preheated oven for 30-35 minutes, or until the pastry is puffy and a deep golden brown.


  • Naomi Hills


    Fab recipe thank you. I tweaked it a little by using beef skirt instead of fillet steak for cost reasons, and a short crust pastry as that's what I had in the fridge already. I used 100g of stilton as I like to pack a punch. Full of flavour and will certainly be making these again!

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