Remove the pastry from the fridge 20 minutes before using. Pan fry or grill the steak until cooked, just slightly pink in the middle. Set aside to rest and cool.
Pre-heat the oven to 200 C / Gas 6.
Mix the Bisto® with boiling water, only a little to mix into a very thick paste. Add the seasoning, peppercorns and cognac. Mix well and allow to cool.
Once the gravy has cooled, mix in the cream.
Roughly chop the steak and mix with the peppercorn gravy. It needs to be thick as when it is baked you don't want it to seep out from the pastry if too thin.
Cut the pastry into four squares. Roll out each square 10x14cm, however exact measurements are not crucial. On two of the squares, make a few slashes with a knife (do not cut through the pastry), this will make a nice decoration when baked.
Divide the filling between 2 squares. Brush beaten egg around the edges and place a square on top. Brush each top with beaten egg.
Carefully place onto greaseproof paper and then onto a baking tray.
Bake in the oven for 30 minutes or until the pastry is cooked through and the top is golden. Some of the gravy will escape but ensure you seal the edges really well to minimise this.
Remove from the oven and enjoy.
This recipe has also been done successfully using leftover roast or slow cooked beef, diced. Chicken and pork are also nice alternatives. If you do not have any cognac you can use some dry sherry.