45 mins
1 tbsp sunflower oil
200g Scotty Brand Soup Mix
200g lean rump steak, cut into small chunks
2 mushrooms, sliced
1 tbsp tomato purée
200ml beef stock
1 tbsp cornflour
500g block puff pastry
1 egg, beaten
Heat the oil in a frying pan, then add the beef and cook for 3 mins until browned.
Tip in the mushrooms and Scotty Brand Soup Mix and cook for 2 mins. Stir in the tomato puree and stock and simmer for around 5 minutes.
Mix the cornflour with 2 tbsp cold water, stir it in. Bring to the boil and cook for 3 mins.
Leave to cool, then tip into a bowl and chill for at least 2 hours.
Roll the pastry out to the thickness of a £1 coin. Cut as many 12 x 15cm rectangles as you can out of the pastry (you should have eight in total). Put four of the rectangles on a baking sheet and spoon a quarter of the mixture into the middle of each one, leaving a border around the edge.
Brush the borders with some of the egg and drape over another piece of pastry. Gently press the edges together to seal, then use a fork to crimp. Brush the slices all over with more egg.
Heat the oven to 210C/190C fan/gas 7. Put on a baking sheet and bake for 30-35 mins until puffed up, golden and the filling is piping hot. Leave to cool for about 5 mins, then serve.
This recipe was created & photographed by Chloe McFarland.
