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Red Onion and Beef Parcels

These Red Onion and Beef Parcels are so easy to make and taste great. Brilliant as part of a sit down family meal or even for picnics and lunchboxes.
Course Dinner, Lunch, Main Course
Cuisine British, English
Keyword pastry wraps, pasty, Red Onion and Beef Parcels
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 4 parcels
Author Sisley White


  • 200 g rump steak
  • 2 medium carrots
  • 2 red onions
  • 1 large potato
  • 2 rosemary sprigs plus extra for decorating
  • 75 g of frozen peas
  • Splash of Worcestershire sauce to taste
  • 600 g of shortcrust pastry I used 2 ready rolled packets from Jus Rol
  • 1 medium egg beaten


  • Cut up the beef into roughly 1cm square pieces and brown off in a hot pan with a tablespoon of oil.
  • When they have browned off, take the pan off the heat and remove from the pan and set aside.
  • Finely chop the red onions, carrot and potato (I cut the carrots/potato into small squares).
  • Add the veg to the pan you cooked the beef in and lightly fry for five minutes until it starts to brown.
  • Lower the heat and add 2 tablespoons of water to the veg and mix in to make a little gravy and cook the veg for another five minutes until soft.- Take 2 of the rosemary sprigs and remove the leaves and finally chop them and add them to the veg.
  • Add the beef back into pan with the peas and as much or little Worcestershire sauce as you like. I used 2 tablespoons. Add a little salt and pepper.
  • Take off the heat ad leave to cool. (If it isn't cool when it's put on the pastry the butter in the pastry will start to melt.)
  • Preheat the oven to 180 degrees.
  • Roll out the pastry into a square roughly 35cm square and divide into a 4 pieces.
  • Put a 2-3 tablepsoons of the mix into the middle of each pastry square and pull the pastry up to make it into a little parcel and use string to tie it (remember to tell people not to eat the string). It's easier and quicker to fold it like an envelope. You can add a little rosemary for decoration.
  • Brush the pastry with the beaten egg and pop in the oven until gold brown about 30-35 minutes.


- Eat straight away when hot and tasty.We have it with more veg or when it gets a little warmer it would be nice with a salad.