Description
A comforting and satisfying Pepper Steak Pie with tender chuck steak simmered in rich gravy and encased in flaky pastry.
Ingredients
Scale
- 600 g chuck steak, diced into 1.5 cm cubes
- 1 onion, diced small
- 2 garlic cloves, minced
- 1 ยฝ tsp mixed herbs
- ยฝ cup flour, for coating
- 1 ยฝ tbsp cracked pepper
- 1 tbsp Worcestershire sauce
- 500 ml beef stock
- 300 ml tomato puree
- 4 sheets of puff pastry (store-bought)
- 4 sheets of shortcrust pastry (store-bought)
- 1 egg, beaten (for egg wash)
Instructions
- Combine the flour with salt and pepper. Coat the chuck steak chunks in the flour mixture and shake off the excess.
- Heat a large pot or Dutch oven over medium heat. Add a splash of oil, and once hot, fry the beef in batches until golden brown. Set the browned beef aside.
- Add more oil if needed, and sautรฉ the diced onions and minced garlic until lightly browned and aromatic.
- Return the beef to the pot and stir in the tomato puree, beef stock, mixed herbs, Worcestershire sauce, and cracked pepper. Use a wooden spoon to deglaze the pot, scraping up any brown bits.
- Allow the mixture to come to a boil before reducing the heat and letting it simmer gently for about 90 minutes, or until the beef is very tender and the gravy has thickened. Stir frequently to prevent burning and add water if the gravy becomes too thick. Taste and adjust seasoning with salt and pepper if needed. Let the filling cool.
- Prepare the shortcrust and puff pastry to defrost. Preheat your oven to 220ยฐC (430ยฐF).
- Prepare 7-8 pie moulds. Cut out 7-8 circles of shortcrust pastry and press into the moulds. Line with baking paper and fill with baking beans. Blind bake in your preheated oven for 10 minutes.
- Remove the baking paper and beans. Carefully fill each pie shell with the cooled pepper steak filling.
- Cut out 7-8 circular pieces of puff pastry and place on top of the filled pies. Trim and crimp the edges with a fork, then poke holes in the center of each pie. Brush the tops with beaten egg and sprinkle with cracked pepper.
- Bake in the oven for 15-20 minutes until the tops are golden. Serve warm with your favorite tomato sauce.
Notes
These pies are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. They freeze well for up to 3 months. To reheat frozen pies, bake them until heated through, about 25-30 minutes at 180ยฐC (356ยฐF).
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pie
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg