Steak and Boursin Parcels

Steak and Boursin Parcels
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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.
Ingredients
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
Method
- 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.