• 350 g sirloin steak, fat trimmed
  • 1 tbsp olive oil
  • 0.5 x 260g pack young spinach
  • 1 whole nutmeg, to grate
  • 375 g pack ready rolled puff pastry
  • 0.5 x 115g pack Sainsbury's mushroom pâté
  • 1 medium egg, lightly beaten


  1. 1

    Rub the steak with the olive oil and season. Heat a large frying pan over high heat until searing hot. Cook the steak on each side for 1 minute, then set aside on a plate to rest and cool.

  2. 2

    Place the spinach in a large pan with 3 tbsp of water. Cover the pan and place over a medium-low heat, stirring occasionally for 2-3 minutes, until the spinach has wilted. Squeeze out any extra moisture, then tip into a small bowl, add a pinch of freshly grated nutmeg and some seasoning. Leave to cool.

  3. 3

    Preheat the oven to 200°C, 180°C fan, gas 6. Roll out the puff pastry on its paper and then roll it slightly thinner with a rolling pin. Cut in half vertically.

  4. 4

    Divide the mushroom pate in half, and spread down one half of each piece of pastry. Place the spinach on top of the mushroom pâté.

  5. 5

    Cut the steak into long strips, about 1cm wide, then lay on top of the spinach.

  6. 6

    Carefully fold the empty half of the pastry over the filling, and press down gently, using a little of the beaten egg to seal, making sure it’s quite tight around the filling. Transfer to a lined baking tray, and repeat with the other one.

  7. 7

    Brush the pastry with the beaten egg and cook in the oven for 20 minutes, until the pastry is puffed and golden.

Nutritional Details

Each serving provides
  • Energy 783kj 187kcal 9%
  • Fat 10.9g 16%
  • Saturates 4.4g 22%
  • Sugars 0.5g <1%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1281kj/306kcal

Each serving provides

12.0g carbohydrate 1.3g fibre 9.6g protein

Also in these Scrapbooks

Back to top