STEAK AND CHEESE FILO PARCELS
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Steak and cheese pies are the ultimate comfort food. These steak and cheese filo parcels are a lighter version, using filo pastry instead of regular pastry and served with a big garden salad.

Steak and cheese pies are the ultimate comfort food. These steak and cheese filo parcels are a lighter version, using filo pastry instead of regular pastry and served with a big garden salad.
Pies are an all-time Kiwi favourite and steak and cheese filo parcels are a great mid-week option. Rich chunks of beef in a thick gravy are topped with cheddar cheese and encased in layers of flaky filo pastry, then baked until golden. A delicious dinner that you can have on the table in just 45 minutes.

Tip: If you’re feeling extra hungry, add some potato wedges or mashed potatoes to the meal!

 

PRINT RECIPE PDF
Steak and cheese pies are the ultimate comfort food. These steak and cheese filo parcels are a lighter version, using filo pastry instead of regular pastry and served with a big garden salad.

STEAK AND CHEESE FILO PARCELS

Keyword: BEEF, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

Steak and cheese pies are the ultimate comfort food. These steak and cheese filo parcels are a lighter version, using filo pastry instead of regular pastry and served with a big garden salad.

QUICK PRINT

Ingredients

PARCELS

  • 400 g beef rump steak
  • 3 Tbsp plain flour
  • 1/4 cup + 2 tsp olive oil
  • 2 cloves garlic
  • 250 g button mushrooms
  • 2 Tbsp tomato paste
  • 1 cup beef stock (250 ml)
  • 1 tsp marmite
  • 2 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • 12 sheets filo pastry (300 g)
  • 1/4 cup olive oil (60 ml)
  • 1 cup grated cheddar cheese, divided (120 g)

SALAD

  • 60 g baby rocket
  • 125 g cherry tomatoes
  • 5 cm cucumber
  • 1/2 capsicum
  • 1 avocado
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard

Instructions

  1. Preheat oven to 180ºC fan bake and line an oven tray with baking paper. Dice rump steak, place in a clean plastic bag, add flour and toss to coat.

  2. PREPARE PARCELS

    Heat 2 tsp olive oil in a large frying pan over a medium-high heat. Add steak and cook for 5 minutes, until browned all over. While steak is cooking, crush garlic and slice mushrooms. Place in the pan with the steak and cook for a few minutes, until the mushrooms have softened. Add tomato paste, stir to combine. Add the beef stock, marmite, Worcestershire sauce and oregano. Season generously with black pepper and stir well. Simmer for 10 minutes, stirring occasionally, until the sauce is thick.

  3. Lay pastry sheets out on a clean, flat surface. Brush the top of one of the sheets with olive oil, then turn it over and brush the other side. Pick the top two sheets up and flip over onto the third sheet. You should now have three sheets layered together with olive oil, stacked flat on top of each other. Place a sprinkle of cheese on the top sheet (reserve a quarter of the cheese for topping the parcels), in a line down one of the short edges, a few centimetres from the edge. Top with one quarter of the steak mixture. Fold the short edge over the steak and cheese, fold the ends (long edges) in and roll up to form a tight parcel. Place on the prepared baking tray, seam side down, and repeat with the other three parcels.

  4. Brush the tops and sides of the parcels with olive oil and sprinkle with the remaining cheese. Bake for 15-20 minutes, until parcels are golden brown.

  5. MAKE SALAD & SERVE

    While parcels are cooking, prepare salad. Add rocket and tomatoes to a bowl. Dice cucumber, capsicum and avocado; add to bowl. Whisk together oil, vinegar, honey and mustard and season with salt and pepper. Drizzle over salad, toss to combine and serve with filo parcels.

Recipe Notes

WINE MATCH: Choose an earthy, powerful red like a Cabernet Sauvignon or a Syrah.
GLUTEN FREE OPTION: Making this meal gluten free requires a few changes. Replace the regular flour with plain gluten free flour; omit the marmite; make sure your Worcestershire sauce and beef stock are gluten free; and replace the filo pastry with corn tortillas or gluten free pastry rolled out thinly (use only 1 layer rather than the 3 layers you would use for filo pastry).
INGREDIENT TIP: I prefer the filo pastry located in the chiller section of the supermarket over the frozen version. It’s easier to work with and has a long shelf life, so can be kept in the fridge, unopened, for several weeks (or months).
BUDGET TIP / INGREDIENT SWAP: You can use cheaper cuts of beef, such as chuck steak, for this meal. To make the beef tender, you will need to simmer it for a lot longer (minimum 1 hour), covered, over a low heat. Add extra beef stock if the gravy becomes too thick. You could also swap the steak for mince - prepare as you would the rump steak.
TIME SAVING TIP: If you are making this as part of Menu 1, the salad dressing for this meal and the veggie slice is the same. Double the dressing, store in the refrigerator and use for both meals.
STORING AND REHEATING:
 If you are not eating the full meal in one sitting, avoid dressing the whole salad. Refrigerate the parcels, salad and dressing in separate containers. Re-heat parcels in the oven or microwave.

 

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2 Comments

  1. Cathie says:

    So yum. The whole family enjoyed these!

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