Cooking time: 15 minutes
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
- words: Claire Forster and Sally Black
- pictures: David Merewether
You may also like
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...