Prep time:

Cooking time: 15 minutes

Total time:

Serves: 2

140g 2 x Sirloin Steaks

240g Oast to Host Gluten and Wheat Free Shortcrust Pastry

50g Smooth Pate

Salt and Pepper

1 Beaten Egg

1tsp Doves Plain Flour

125ml Beef Stock

1tbsp Red Wine

Oast to Host won three Guild of Fine Food, Great Taste Awards last year and are now launching their special gluten-free ‘Ready to Roll’ pastry. For more information, and to buy Oast to Host pastry, contact Claire or Sally at www.oasttohost.com

  1. Preheat oven to 200°C/Gas 6. Roll 90g pastry into a rectangle (slightly larger than steaks) and place onto lined tray. Prick a few times and bake till golden.
  2. Whilst the pastry is cooking, trim the steaks and seal them in a frying pan. Season and spread ¼ of the pâté onto the centre of each baked pastry disc. Place the steak on top followed by next ¼ of the pâté.
  3. Cut the remaining pastry in half and roll large enough to enclose the steak and pâté.
  4. Paint the underside of pastry with beaten egg and secure the lid to base, forking round the edges. Trim if necessary before painting the outside with the rest of egg. Make 2 small holes in the top of the pastry and pop in oven for 15 mins.
  5. To make gluten/wheat free gravy, add flour to hot fat used for sealing steak. Gradually add stock and red wine (if desired), stirring all the time, and bring to a simmer to reduce to a rich gravy. Season before serving with the Wellington and vegetables of your choice.

  • words:
  • pictures: David Merewether

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