Cheesy steak and mushroom turnovers recipe
Treat the family to these cheesy steak and mushroom turnovers encased in flaky puff pastry. They require a few stages of cooking but are utterly worth it!
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Cooking tools:
- Rolling pin
- Pastry brush
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Side plate
Ingredients
- 30g butter, plus an extra knob
- 30g plain flour, plus extra to dust
- 300ml whole milk
- 80g strong cheese, such as gruyère, cheddar or stilton, cut into small chunks
- 2 tsp dijon mustard
- Small handful chopped fresh tarragon (or use parsley if you prefer)
- Splash olive oil, plus extra for brushing
- 1 small onion, chopped
- ½ celery stick, chopped
- 100g mushrooms, quartered
- 300g lean British free-range rump or sirloin steak, at room temperature
- 500g all-butter puff pastry
- 1 large free-range egg yolk, beaten
- You’ll also need…
- 18cm side plate
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