Remember that the butter puff pastry (available in the freezer section where they keep pie shells) needs to thaw before handling.


  • 2 strip loin steaks, about 1 lb.
  • 2 tbps canola oil
  • 1 lb cremini mushrooms, quartered (I just used white mushrooms)
  • 1 onion, chopped, or leek, white and light green part only, thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp dried Italian herb seasoning, (or herbes de Provence)
  • 1 tbsp Worcestershire sauce
  • ¼ cup Fresh Italian parsley, chopped
  • 1 pkg Frozen butter puff pastry sheets, (450g package)
  • 1 egg, lightly beaten


1. Trim visible fat from steaks and discard. Cut steak into 1/2 inch (1 cm) pieces and sprinkle with salt and pepper.
2. Head 1 tbsp (15ml) of the oil over medium high heat iin large nonstick skillet, and brown the steak. Remove to plate.
3. Return skillet to medium-high heat and add remaining oil. Cook mushrooms, onion, garlic and Italian herb seasoning, stirring for about 10 minutes or until golden and liquide has evaporated.
4. Add beef, discarding any accumulated juices, and Worcestershire sauce and cook for 1 minute. Stir in parsley until combined. Season to taste with salt and pepper. Let cool to room temperature.
5. Preheat oven to 425ºF (220ºC)
6. Unroll puff pastry and cut each sheet in half on the diagonal to make 4 triangles from the two sheets (2 triangles per sheet). Divide mixture evenly on centre of each triangle. Brush edges with some of the egg. Bring 2 of the corners to the third corner, and that should make the whole thing form a square. Pinch seams to seal. Repeat with remaining 3 triangles. Carefully transfer, seam side down, to parchment paper-lined baking sheet.
7. Brush each bundle with egg and bake in centre for about 25 minutes or until golden brown.
8. Serve with Maple Roasted Carrots also on this site!


(would be nice with a bit more liquid in the packets, just need to figure out how to not let the packets rupture with more liquid)


Food and Drink LCBO Magazine


4 servings