Place dried mushrooms into Thermomix or powerful blender with flour, salt, freshly ground pepper and Vegeta; pulvarize to powder form and set aside

Season each steak; set aside

Roll out one half of a box of the puff pastry while still cold, into a square or rectangle (depending upon the kind of pastry you purchase) large enough to accommodate your steak and the toppings

Place a steak in the middle of the pastry to determine the shape of the fillings; set it aside

Take 3 cheese wedges, and cut each in half in the middle; place 6 wedges on pastry where meat shape remains

Cover cheese with 6 Sugar Snap Peas, thinly sliced, vertically (or 1/6th of the sugar snap peas)

Cover peas with 1/6th of a combination of the colourful thinly sliced sweet bell peppers

Top all with a very generous amount of thinly sliced red onion; 1/6th of the onion, and more than you might expect (see photo)

Season all vegetables with salt, pepper, and Vegeta

Take one seasoned minute steak and dredge in 1 generous tablespoon of seasoned porchini flour mixture (1/6th of the mixture); place dredged steak on top of vegetables

Fold pastry over steak diagonally corner to corner, tuck edges inside; repeat with other two corners to make a snug pastry package

Turn steak pie over onto folded side; unfolded pastry side up

Repeat process until all steak pies are made

With extra puffed pastry, cut leaves (or any seasonal shape)

Paste on top of each steak pie securing with egg wash, in decorative clusters

Egg wash leaves; refrigerate steak pies for a good hour and up to 8 hours

Pre-heat oven to 400F; place pies onto parchment covered baking sheets, not touching each other (usually, three per sheet - I use two ovens)

Bake for 40 - 50 minutes, until golden and fragrant; cool for 15 minutes, then serve immediately