Pepper Steak Pie
Pepper Steak Pie
Ingredients
For the Pepper Steak Filling
- 2 tablespoons oil
- 750 g beef chuck or stewing beef, cut into small cubes
- 2 teaspoons salt
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 teaspoons coarsely ground black pepper
- 1 teaspoon white pepper, optional
- 1 tablespoon flour
- 1 1/2 cups beef stock, (375 ml)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard, optional
- 1 teaspoon sugar
- 1-2 bay leaf
- 1 teaspoon cornflour
- 1 tablespoon water
For Assembling
- 3 sheets ready-rolled puff pastry, thawed but cold
- 1 egg
- as needed butter or non-stick spray, for greasing tray
Instructions
- 1
Cut the 750 g of beef chuck or stewing beef into small cubes.
⏱️ 5 min
- 2
In a large pot, add 2 tablespoons of oil and heat it on medium-high. Add the beef in batches, seasoning each batch with 2 teaspoons of salt. Brown the beef on all sides. Once browned, remove the beef from the pot and set it aside in a bowl.
⏱️ 15 min
- 3
In the same pot, add the chopped 1 large onion. Cook until the onion is soft and translucent.
⏱️ 7 min
- 4
Add 2 cloves of minced garlic to the pot. Then, add 1 tablespoon of tomato paste and 3 teaspoons of coarsely ground black pepper. Stir to combine.
⏱️ 3 min
- 5
Add 1 tablespoon of flour to the pot and mix it in, cooking for 1 minute.
⏱️ 1 min
- 6
Prepare the beef stock: pour hot water into a measuring cup and dissolve two 25g packets of beef stock concentrate to make 1 1/2 cups (375 ml) of beef stock.
⏱️ 2 min
- 7
Pour the prepared beef stock into the pot. Stir well. Add 1 teaspoon of white pepper (if using), 1 teaspoon of soy sauce, 1-2 bay leaves, 1 teaspoon of sugar, and 1 teaspoon of Dijon mustard (if using). Finally, add 1 tablespoon of Worcestershire sauce. Stir all ingredients together.
⏱️ 3 min
- 8
Return the browned beef to the pot. Reduce the heat to low. Cover the pot and let the mixture simmer for about 1 hour, stirring occasionally.
⏱️ 60 min
- 9
After simmering, add more cracks of black pepper to taste. In a small bowl, whisk 1 teaspoon of cornflour with 1 tablespoon of water until smooth. Pour this cornflour slurry into the simmering stew. Cook for a few more minutes until the sauce is nice and thick.
⏱️ 5 min
- 10
Remove the bay leaves. Let the beef filling cool completely before assembling the pies. This can take at least 1 hour.
⏱️ 60 min
- 11
Preheat your oven to 200°C (390°F). Grease a muffin tray with butter or non-stick spray. Take 3 sheets of ready-rolled puff pastry (thawed but cold). Cut out round disks from the puff pastry (using a round cutter or container) to line the greased muffin tray. Press the pastry disks into the muffin tray to form the pie bases.
⏱️ 10 min•🌡️ 200
- 12
Spoon the cooled beef filling into each puff pastry base in the muffin tray.
⏱️ 5 min
- 13
Cut out smaller disks from the remaining puff pastry to use as lids for the pies. Place these smaller disks on top of the filling, pressing gently to seal the edges.
⏱️ 5 min
- 14
Crack 1 egg into a small container and whisk it to create an egg wash. Brush the egg wash over the top of each pastry lid. Using a toothpick, make small holes in the center of each lid to allow steam to escape during baking.
⏱️ 5 min
- 15
Place the muffin tray into the preheated oven. Bake for 25 to 30 minutes at 200°C (390°F) until the pies are golden brown and puffed.
⏱️ 30 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Pepper Steak Pie
For the Pepper Steak Filling
- 2 tablespoons oil
- 750 g beef chuck or stewing beef, cut into small cubes
- 2 teaspoons salt
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 teaspoons coarsely ground black pepper
- 1 teaspoon white pepper, optional
- 1 tablespoon flour
- 1 1/2 cups beef stock, (375 ml)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard, optional
- 1 teaspoon sugar
- 1-2 bay leaf
- 1 teaspoon cornflour
- 1 tablespoon water
For Assembling
- 3 sheets ready-rolled puff pastry, thawed but cold
- 1 egg
- as needed butter or non-stick spray, for greasing tray
Instructions
- 1
Cut the 750 g of beef chuck or stewing beef into small cubes.
⏱️ 5 min - 2
In a large pot, add 2 tablespoons of oil and heat it on medium-high. Add the beef in batches, seasoning each batch with 2 teaspoons of salt. Brown the beef on all sides. Once browned, remove the beef from the pot and set it aside in a bowl.
⏱️ 15 min - 3
In the same pot, add the chopped 1 large onion. Cook until the onion is soft and translucent.
⏱️ 7 min - 4
Add 2 cloves of minced garlic to the pot. Then, add 1 tablespoon of tomato paste and 3 teaspoons of coarsely ground black pepper. Stir to combine.
⏱️ 3 min - 5
Add 1 tablespoon of flour to the pot and mix it in, cooking for 1 minute.
⏱️ 1 min - 6
Prepare the beef stock: pour hot water into a measuring cup and dissolve two 25g packets of beef stock concentrate to make 1 1/2 cups (375 ml) of beef stock.
⏱️ 2 min - 7
Pour the prepared beef stock into the pot. Stir well. Add 1 teaspoon of white pepper (if using), 1 teaspoon of soy sauce, 1-2 bay leaves, 1 teaspoon of sugar, and 1 teaspoon of Dijon mustard (if using). Finally, add 1 tablespoon of Worcestershire sauce. Stir all ingredients together.
⏱️ 3 min - 8
Return the browned beef to the pot. Reduce the heat to low. Cover the pot and let the mixture simmer for about 1 hour, stirring occasionally.
⏱️ 60 min - 9
After simmering, add more cracks of black pepper to taste. In a small bowl, whisk 1 teaspoon of cornflour with 1 tablespoon of water until smooth. Pour this cornflour slurry into the simmering stew. Cook for a few more minutes until the sauce is nice and thick.
⏱️ 5 min - 10
Remove the bay leaves. Let the beef filling cool completely before assembling the pies. This can take at least 1 hour.
⏱️ 60 min - 11
Preheat your oven to 200°C (390°F). Grease a muffin tray with butter or non-stick spray. Take 3 sheets of ready-rolled puff pastry (thawed but cold). Cut out round disks from the puff pastry (using a round cutter or container) to line the greased muffin tray. Press the pastry disks into the muffin tray to form the pie bases.
⏱️ 10 min•🌡️ 200 - 12
Spoon the cooled beef filling into each puff pastry base in the muffin tray.
⏱️ 5 min - 13
Cut out smaller disks from the remaining puff pastry to use as lids for the pies. Place these smaller disks on top of the filling, pressing gently to seal the edges.
⏱️ 5 min - 14
Crack 1 egg into a small container and whisk it to create an egg wash. Brush the egg wash over the top of each pastry lid. Using a toothpick, make small holes in the center of each lid to allow steam to escape during baking.
⏱️ 5 min - 15
Place the muffin tray into the preheated oven. Bake for 25 to 30 minutes at 200°C (390°F) until the pies are golden brown and puffed.
⏱️ 30 min•🌡️ 200