Pepper Steak Pie
Get guest judge Nicholas Fraser's masterclass pepper steak pie recipe
OVERVIEW
Serves: Makes 6 small hand pies
Cooking Time: 15 minutes prep, 30–40 minutes cooking, plus cooling time Difficulty Level: Intermediate
INGREDIENTS
- 400 g Steak cubes
- 1 tsp all-purpose flour
- 2 Tbsp steak spice of choice
- 2 Tbsp Oil
- 1 large Onion, sliced
- 1 Green pepper, finely chopped
- 1 Tbsp crushed Garlic
- 2 Tbsp fresh Thyme
- 2 Tbsp ground Pepper
- 400 g sliced Mushrooms
- 1 Tbsp Tomato paste
- 1 cube Beef stock dissolved in 300 ml Water
- 200 ml Clover fresh cream.
- 1 tsp Parsley
- 400 g ready-made TODAY® Puff pastry
- 1 Egg beaten.
- 1 tsp salt
- 8 slices of Clover white cheddar cheese
METHOD
- In a bowl, coat the steak strips with salt, pepper flour and meat spice.
- Add 1 Tbsp oil to a heated pan and fry the steak strips on high until they’re golden in colour.
- Add the remaining oil to the pan, with the onion and green pepper. Sauté́ until the vegetables start to turn a nice brown colour.
- Add the garlic and thyme, and sauté́ for 1 minute before adding the mushrooms.
- Cook until the mushrooms start to brown, then add the tomato paste and mix well.
- Add the cream and beef stock. Cover with a lid and cook on medium heat un\l the stock has reduced and formed a nice thick gravy, about 30 minutes.
- Add the parsley. Set aside and allow to cool completely.
- Preheat the oven at 200 °C.
- Cut the puff pastry into 5 circles. Spoon 2 Tbsp of the cooled steak-and-mushroom mixture onto one side of the pastry top with a slice of white cheddar cheese, then fold the other side over the filling, tucking it in so that the filling is sealed into the pastry shell.
- Using a sharp knife, cut a small cross in the top of each pie to allow steam to escape while baking.
- Beat the egg, then brush it over the top of the pies. Bake until the pastry has turned a nice golden brown, about 30 minutes.
- Allow the pies to cool for 5 minutes before serving.
