Sirloin Steaks in Puff Pastry

1hr 30m
Preparation/cooking time: ca. 40m + Refrigerate: ca. 30m + Bake: ca. 20m

For 4 people

Nutritional Information

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


  • 0.75 tsp. salt
  • 0.5 bunch parsley
  • 1 onion
  • 1 tbsp. lemon juice
  • clarified butter
  • 0.5 tsp. sweet paprika
  • 4 sirloin steak
  • a little pepper
  • 200 g oyster mushrooms
  • salt and pepper to taste
  • 2 puff pastry, rolled into a rectangle
  • 4 tbsp. breadcrumbs
  • 1 eggs

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  • 1. Heat the clarified butter in a frying pan, brown the meat in batches for approx. 30 seconds each side, remove, season.
  • 2. 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.
  • 3. Halve the puff pastry crossways. Place 1 tablespoon of breadcrumbs and 1/4 of the filling in the centre of each section of dough. Place the steaks on top. Coat the edges of the dough with the beaten egg, fold over and press down with a fork. Place the pastry parcels with the seam downwards on an oven tray lined with baking paper. brush with egg and pierce several times. Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

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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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