Many of the omnivores in my life regularly bow down and praise the almighty “Steak Bake” as sold by a certain, famous high street “bakery”. I’ve never really understood the love of this particular pasty. Back in my meat-munching days I was always disappointed by the lack of filling – too much gravy and not a lot of anything else.
So, I was surprised to find myself fancying one the other day. So I made a couple. Using seitan. Oh mighty seitan – now there’s a food that deserves worshipping!
Meaty, savoury, filling and best of all, animal cruelty free. My Fake Steak Bake recipe:
- 1 ½ x cups vital wheatgluten
- 1 x 400 g tin black beans (drained and rinsed)
- 1 x medium onion (roughly chopped)
- 2 x tsp vegan friendly Worcester sauce
- 1 x tsp Dijon mustard
- 1 x tbsp veg oil
- 2 x tsp beef seasoning
- 1 x tsp minced garlic
- ½ x tsp browning
- 1 x tsp black pepper
- 2 x tbsp water
- 250 g vegan friendly shortcrust pastry (I used Jus-Rol)
- 2 x tbsp gravy granules (I used Bisto original)
You will only need about ¼ of the seitan to make two large pasties. The left over seitan freezes well or is great in a sandwich.
- Whiz up the wheat gluten, black beans, Worcester sauce, mustard, oil, beef seasoning, garlic, ½ of the onion, the browning, pepper and water in a food processor until a smoothish paste is formed.
- Add the gluten and whiz until combined into a dough.
- Knead for 5 – 10 minutes either by hand or mixer. The longer you knead the more bite the “beef” will have.
- Roll into a thick sausage shape and loosely wrap in tin foil. Place into a steamer on a low – medium heat for 45 minutes.
- Leave to cool in the fridge overnight.
- Cut off ¼ of the seitan and chop up into meaty chunks.
- Fry in a little oil along with the remaining onions, just until the edges of the seitan starts to crisp and the onions start to go translucent.
- Add the gravy granules and stir in enough water to make a thick gravy. Once bubbling, turn off the heat.
- Roll out the pastry into 2 rectangles of equal size. Spoon the filling over one half of each rectangle, leaving a 2 cm gap around the edges. Fold the clean halves over the top of the filling and use the back of a fork to press down the edges in order to seal the pasties.
- Bake on a lightly greased baking tray for 15 – 20 minutes (until golden brown) at 180oC.
I’m a dirty-girl and snaffled mine up with lots of ketchup!