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Easy Pepper Steak Pie

Easy Pepper Steak Pie 
  • 4 People
  • 40 min.
  • easy 
Who can resist a pepper steak pie with crisp golden pastry and a piping-hot, meaty filling? Our simple South African recipe is easy to make using convenient frozen puff pastry and top-quality Robertsons Black Pepper for an aromatic punch. 

Tips

Be sure to thaw your frozen puff pastry in the fridge overnight before you make the pie, or leave it on a cool countertop for three hours. To prevent your pastry from sticking to the rolling pin, roll it out between two sheets of clingfilm. 

Ingredients
  • 800 g cubed beef
  • 15 ml (1 Tbsp) Robertsons Black Pepper
  • 50 g flour
  • 15 ml (1 Tbsp) vegetable oil
  • 500 ml water
  • 47 g (1 sachet) Knorr Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
  • 1 x 400 g frozen puff pastry, thawed
  • 1 egg, lightly beaten
Cooking Method

  1. Preheat the oven to 200 °C.

  2. Roll the beef cubes in the pepper and dust with the flour.

  3. Heat the oil in a pan and brown the cubes on all sides.

  4. Stir in the water and the contents of the sachet of Knorr Hearty Beef Stew Cook-in-Sauce. Simmer for 25 - 30 minutes, or until the beef is tender. Place in a greased ovenproof dish, or in 4 individual dishes.

  5. Roll out the pastry and place it over the mixture to create the lid of the pie. If you are using individual pie dishes, cut the pastry into separate circles.

  6. Brush the pastry lid or lids with beaten egg. Bake at 200 °C for 15 - 20 minutes, or until the filling is piping hot and the pastry is golden brown.

  7. Serve immediately with peas or a green salad.

  • Nut Free
  • Dairy Free
  • Gluten Free

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