Steak & Guinness Pasties

Toss the Redefine steak pieces in seasoned flour. Heat the oil in a large pan. Cook the onion and mushrooms for 8–10 minutes until softened. Add the garlic and tomato purée and cook for 1 minute.

Add the Redefine steak pieces and cook until lightly caramelised. Pour in the Guinness and stock. Stir in the Worcestershire sauce, Dijon mustard and balsamic vinegar. Add the bay leaves and thyme.

Simmer gently for 20–25 minutes until rich and slightly thickened. Remove the bay leaves and thyme stalks and stir through the chopped parsley. Allow the filling to cool slightly.

Preheat the oven to 180°C. Divide the pastry into 4 equal pieces and roll each piece into a large circle.

Spoon the filling onto one half of each pastry circle, leaving a border around the edge. Fold the pastry over to create a half-moon shape. Press and crimp the edges tightly to seal. Cut a small steam hole in the top.

Place the pasties on a lined baking tray. Bake for 30–35 minutes until golden brown and crisp.

Cook the chunky chips according to the manufacturer’s instructions until golden and crispy. Season with salt.

Melt the vegan butter in a saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in the Guinness and vegetable stock until smooth.

Add the thyme and bay leaf and simmer until thickened. Remove the thyme and bay leaf and season to taste.

Serve the hot steak & Guinness pasties with chunky chips and the rich Guinness gravy on the side — with mushy peas, extra parsley and cracked black pepper if you like.