Steak and Onions wrapped in Pastry

Try this delicious recipe for steak and onions wrapped in pastry – made with Jus-Rol’s all butter puff pastry, a twist on the classic beef en croute.

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Bake Level
Moderate
Serves
4 Servings
Bake time
15 mins
Save recipe
270

Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Pastry Brush

Frying pan

kitchen paper

Pastry cutters

Baking Sheet

Rolling Pin

Nutrition estimate

1 pastry

  • Calories 450 kcal
  • Fat 28.0 g
  • Saturated fat 12.0 g
  • Carbohydrates 30.0 g
  • Sugars 2.0 g
  • Fibre 2.0 g
  • Protein 20.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
What oven temperature is best for puff pastry?
A hot oven—often around 200°C or higher for the first part of baking—helps rapid steam generation. Some recipes reduce heat partway through so the inside cooks without burning the top.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
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