Steak and Boursin Parcels

Steak and Boursin Parcels

Steak and Boursin Parcels

Prep Time ~ 30 mins Cooking Time ~ 30 min
Approx Cost ~ £16.00 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ The steak parcels can be made up to 8 hours ahead of time, just keep them in the fridge and bring to room temperature before cooking.


4 fillet steaks, about 4 oz each

Salt and pepper

½ tbsp olive oil

375g pack puff pastry

Flour to dust

150g pack Boursin, sliced into 4 rounds

4 rosemary sprigs

1 medium egg, lightly beaten to glaze


  • Season the steaks all over with salt and pepper. Heat the olive oil in a large frying pan and brown the steaks on each side for 1 minute. Transfer to a plate and leave to cool.
  • Roll out the pastry on a floured surface to a 35cm / 14 inch square. Cut a 3mm/ 1/8 inch strip from each edge of the square and set aside. Cut the pastry into quarters.
  • Put a Boursin round in the centre of one square of pastry, then top with a steak. Season well with salt and pepper. Brush the pastry edges with water, then bring the corners up over the filling to meet in the middle and make a parcel. Crimp the edges to seal the parcel.
  • Repeat to make the other 3 parcels.
  • Turn the parcels over and top each with a rosemary sprig.
  • Cut each strip of reserved pastry in half and brush with water. Lay 2 strips, damp side down, across the rosemary to form a cross and wrap around each parcel.
  • Brush the parcels with beaten egg and put onto a baking sheet with the seams underneath. Chill for 10 minutes.
  • Bake the steak parcels at 220C, gas mark 7 for 25 minutes until the pastry is golden; the steak will be medium rare. For well done steaks, cook for a further 5 minutes.