Sirloin steaks in puff pastry

Total time: 1hr 30m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 908 Kcal, 46g Protein, 73g Carbohydrates, 48g Fat


  • Sirloin steak
  • 4 sirloin steaks
  • a little clarified butter
  • 0.5 tsp sweet paprika
  • 0.75 tsp salt
  • a little pepper
  • Filling
  • 0.5 bunch parsley
  • 1 onion
  • 200 g oyster mushrooms
  • clarified butter
  • 1 tbsp lemon juice
  • to taste salt
  • to taste pepper
  • Pastry parcels
  • 2 puff pastry dough, rolled into a rectangle
  • 4 tbsp breadcrumbs
  • 1 egg

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  • Sirloin steak

    Heat the clarified butter in a frying pan, brown the meat in batches for approx. 30 secs. each side, remove, season.
  • Filling

    Finely chop the parsley, finely chop the onions and mushrooms.
  • Heat a little clarified butter in the same frying pan and sauté everything.
  • Add the lemon juice, season. Completely reduce the liquid and leave the filling to cool completely.
  • Pastry parcels

    Halve the flaky pastry crosswise. Place 1 tablespoon of breadcrumbs and 1/4 of the filling in the centre of each section of dough.
  • Place the steaks on the sections of dough.
  • Beat the egg. Coat the edges of the dough with the egg, fold over and press down with a fork.
  • Place the pastry parcels with the seam downwards on a baking tray lined with baking paper.
  • Bake

    Coat with egg and pierce several times. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.
  • Serve with:

    leafy salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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