PEPPER STEAK PIE

PEPPER STEAK PIE 🥧

With red wine. If you prefer not to use red wine, you can substitute with additional beef stock. This pie is not encased, which just means it doesn’t have a bottom layer of pastry. If you’d prefer to encase the pie, then scroll down to my other pie recipe which has instructions on baking the bottom layer.

INGREDIENTS:

750g Chuck Steak

½ Cup Flour

Olive Oil

1 Onion

1 Tbsp Crushed Garlic

1 Tsp Dried Rosemary

2 Tsp Dried Thyme

1 Can Tomato Puree (410g)

2 Tsp White Sugar

1 Cup Beef Stock

½ Cup Red Wine

2 Tbsp Ground Black Pepper

400g Roll Puff Pastry, defrosted

1 Egg

Salt

METHOD:

1. Cut steak into cubes and coat with the flour and a pinch of salt, remove excess flour from meat. In a large pot, heat olive oil and brown each steak cube until golden brown then remove from pot and set aside.

2. In the same pot on medium-high heat, cook the onions until translucent. Add the crushed garlic, rosemary, and thyme, cook until garlic is fragrant. Add can of tomato puree, sugar, beef stock, red wine and black pepper to the pot and stir to combine.

3. Return meat pieces to the pot and reduce the heat to low-medium heat. Simmer for 1 hour, or until the meat is soft and tender. Preheat the oven to 180 C in the meantime.

4. Once meat is soft, add to an oven safe dish. I used a pie dish. In a small bowl, beat the egg with 2 tablespoons of water to create an egg wash. Brush the egg wash on the sides of the oven safe dish.

5. Roll out puff pastry on a floured surface and place on top of the pie filling, then brush using the egg wash. Make small incisions in the pastry to allow steam to escape while in the oven. Bake for 20 minutes or until pastry is golden brown.