Stewed Steak and Vegetable Pasties


May 24, 2018

Canned steak makes a tasty and convenient addition to these protein-rich pasties. The ultimate sharer, cut these in two and serve with new potatoes and green vegetables or save and eat cold for lunch the next day. Quick, easy and delicious.

  • Cook: 1 hr
  • Serves: 8


1Pre-heat the oven to 180°c/160°c fan/Gas mark 4

2Grease and line a large baking tray

3Lay one sheet of pastry down on a floured worktop and cut into four, then brush the edges with the beaten egg

4In a large mixing bowl, add the steak and the canned vegetables and mix well

5Now spoon a quarter of the mixture onto each of the four pieces of cut pastry, remembering to leave room around the edges

6Cut the other sheet into four and lay a piece over each of your meat covered pastry pieces. Bring the two edges together and lightly push down so they stick. Then take a fork and crimp along all the edges so they are really well sealed

7Put them onto your prepared baking tray and just pop the tip of your knife into the middle of each pasty so any steam can get out. This will stop them bursting open

8Bake for 40 minutes until golden brown

Nutritional information

Energy (kcals) 570
Fat (g) 32
Saturated Fat (g) 15
Carbs (g) 44
Sugar (g) 6
Fibre (g) 6
Protein (g) 24
Salt (g) 1.7


2 x 375g packs of pre-rolled puff pastry

2 x 400g cans of stewed steak in gravy

1 x 300g can of new potatoes, drained

1 x 300g can of carrots, drained

1 x 410g can of garden peas in water, drained

1 x 325g can of sweetcorn

1 medium egg, beaten

Salad to serve