• First make the gluten free puff pastry as per my recipe and step-by-step guide. You can easily make the pastry and chill it the night before, but please note if not this pastry will need to chill for around an hour before rolling it out to make the steak bakes.
• While the pastry is chilling, make your filling. Dissolve the stock pot in the boiling water. In a separate bowl or mug, mix the cornflour with 3-4 tbsp cold water.
• Heat the oil in a frying pan over a medium-high heat. When the pan is hot, add the beef steak pieces and stir fry until brown, approximately 2-3 minutes.
• Once the steak has browned all over, pour in the beef stock and cornflour/water mixture. Season generously with black pepper and then bring to the boil. Simmer until the gravy mixture has thickened - approximately 30 minutes is a good amount of time as it will thicken more once cooled.
• Once thickened, remove from the heat and cool. Ideally, cool to room temperature then chill in the fridge until cold - again, this filling can be made the night before and chilled overnight.

To construct the steak bakes:

• Remove your chilled pastry from the fridge and roll it out into a large rectangle. You want this to be approximately 1/4 inch (4mm) thick. Trim any excess so that you have straight edges - see notes for what to do with these. Try to waste as little as possible!
• Cut the remaining rectangle into four even pieces, and then cut each piece in half again. You want to have rectangles which are approximately 12cm x 9cm. Each pair of pastry rectangles will make one steak bake.
• Take one rectangle of pastry and brush beaten egg in a 1cm border around the edge. Fill the middle with your cooled steak mixture. You don't want it to be overly full but enough that you get a decent bite of steak with each mouthful!
  
• Take the second rectangle and then lightly roll it out a *tiny* bit more - so it is ever so slightly bigger than the first one. I find this just helps it stretch to meet the edges a bit better!
• Lay the second pastry rectangle over the top of the first one and gently press the edges together, sealing the steak in the middle. Use a fork to gently crimp the edges together.
• Repeat this process with all the pastry pieces until you have four steak bakes. Place them carefully onto a lined baking tray with a little space between them and then use a butter knife or dough scraper to gently score a diagonal pattern on the tops - careful you don't cut through the delicate pastry!
  
• Now for the important bit - place the baking tray into the fridge and chill for at least half an hour! This is SUPER important to ensure your pastry puffs!
• Once the steak bakes have chilled for at least half an hour, preheat the oven to 200'C / Fan 180'C / Gas Mark 6. Take the baking tray straight from the fridge and into the hot oven.
• Bake for 20-25 minutes until puffed and golden on top. Enjoy hot from the oven or eat them cold or reheated for lunch.