For the gravy

  • 1 red onion - in quarters
  • 1 carrot - in chunks
  • sprig of thyme
  • 1 tbsp yeast extract
  • 2 bay leaves
  • 1/2 tbsp tomato paste
  • 100g chestnut mushrooms
  • 2 tbsp vegan beer
  • 1 tsp sugar
  • 200mls water
  • 2 Plant Pioneers steaks
  • 1 tbsp plain flour
  • Little oil - for frying the steaks

For the pastry

  • 1 roll of puff pastry
  • 2 tbsp plant based milk
  • 1 tsp maple syrup


  1. 1

    Take the pastry out the fridge, you want this at room temp when you start to fill, pre-heat your oven to 180 degrees, and line a baking tray

  2. 2

    For the gravy add the veg, water and seasonings to a pan and bring to the boil, leave to simmer for around 15mins and set aside

  3. 3

    Cut up the steaks into small chunks, and fry in a pan with a little oil, for around 8 mins (the packet instruction)

  4. 4

    Add a tablespoon of flour to the steak pieces and coat well, then take a spoon of just the liquid from your stock pan add that to the floured steaks pieces and stir together well, and add another spoon of the liquid and stir well, repeat this until you have a lovely thick gravy in amongst the steak.

  5. 5

    Unroll the pastry sheet and cut into 6 squares, add a tablespoon or so of the steak mixture onto 3 of the squares

  6. 6

    Wet the edges around the mixture, and put on the lids of pastry

  7. 7

    Secure closed with a fork all around, and for the ultimate steak bake experience score some diagonal lines across the top

  8. 8

    Mix together the milk and maple syrup, and use this to glaze your pastry, then put in the oven until golden brown – around 10 minutes.

Nutritional Details

Each serving provides
  • Energy 1742kj 416kcal 21%
  • Fat 21.0g 30%
  • Saturates 9.7g 49%
  • Sugars 5.9g 7%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 1022kj/244kcal

Each serving provides

40.0g carbohydrate 4.8g fibre 13.0g protein

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