A Julie Recipe-Pepper Steak Pies
There’s nothing nicer on a cold night than a pie. These individual pies have a nice peppery kick to them.
Prep Time: 15
Cooking Time: 150
- 1 kg shin beef or gravy beef, cut into 3cm cubes
- 1/3 cup plain flour
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 2 tbsp vegetable oil
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 2 cups beef stock
- 1 cup Fountain Pepper Steak Sauce
- 1 tbsp fresh thyme leaves
- 2-3 sheets puff pastry, plus a little milk for brushing
- In a large snap-lock bag, combine flour salt and pepper. Add the beef, seal, and shake well to ensure all the beef is coated.
- In a large, heavy based pot heat 1 tbsp oil over high heat and brown half the beef. Remove from the pan and repeat with the other half. Reduce the heat, add the onion and garlic and the other half of the beef. Throw in the fresh thyme.
- Add to the pan, the beef stock and half a cup of Fountain Pepper Steak Sauce.
- Lower the heat to the lowest possible setting on the cooktop. Put the lid on the pot and simmer gently for one hour. Remove the lid and simmer for a further hour, ensuring that all the meat stays submerged in the liquid.
- Add the other half a cup of Fountain Pepper Steak Sauce to the pot. The gravy should be thick and rich, and the beef tender.
- Heat the oven to 200*C.
- Divide the meat and gravy between 4 1 ½ cup ramekins or 6 1-cup ramekins. Cut the pastry to fit over the dish and press gently around the edge of the dish. With a small knife, make some holes in to top of the pastry to vent steam, and brush with a little milk.
- Bake for 25 minutes or until the pastry is puffed and golden. Serve with peas on the side, or a green salad in the warmer months.