Savoy bridies filled with steak and onion.
Steak & Onion Bridies
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- 1 tablespoon olive oil
- ½ pound ground sirloin
- ½ cup finely chopped yellow onion
- 1 (10½ -ounce) can beef consommé
- ½ cup very small diced russet potato
- 1 teaspoon fresh thyme leaves
- 1 teaspoon ground mustard
- ¼ teaspoon ground black pepper
- 2 (17.3-ounce) packages puff pastry sheets (4 sheets)
- 1 large egg
- 1 tablespoon water
- Garnish: fresh thyme leaves
- Preheat oven to 400°.
- Line 2 rimmed baking sheets with parchment paper.
- In a medium sauté pan, heat olive oil over medium-high heat until it shimmers. Add sirloin and onion, and cook, stirring frequently, until sirloin is browned and onion is tender. Add consommé, potato, thyme, mustard, and pepper. Reduce heat to medium-low, cover, and cook, stirring frequently, until potato is tender and mixture is heated through, 5 to 7 minutes. Uncover, and cook until liquid is gone. Let mixture cool to room temperature.
- On a lightly floured surface, unroll puff pastry sheets. Using a rolling pin, roll each sheet to a ¼-inch thickness. Using a 4-inch round cutter, cut 16 rounds from sheets. Place about 1 tablespoon sirloin mixture in the center of each pastry round.
- In a small bowl, combine egg and water, whisking to blend. Using a pastry brush, coat edges of pastry rounds with egg wash. Fold pastry rounds in half to encase sirloin mixture, and crimp edges with a fork. Place bridies on prepared baking sheets. Brush pastries with remaining egg wash.
- Garnish bridies with thyme leaves, if desired.
- Bake until bridies are golden brown, approximately 15 minutes.
- Serve warm.
- Make-Ahead Tip: Filling can be made a day in advance, stored in an airtight container, and refrigerated until needed. Bring to room temperature before filling bridies.
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