PEPPER STEAK PIE
Tonight we had homemade pepper steak pie with a veggie quiche and gems.
For a healthier option for me, I kept a bit of the steak filling and filled my gems with the steak instead of having puff pastry. It was devine.
- Pepper steak Pie:
- 1 kg rump steak, cut in cubes fat removed
- 2 rolls puff pastry
- 1 teaspoon crushed garlic
- 1 onion, finely chopped
- 1 teaspoon steak and chops spice
- 2 tubs Lancewood peppersauce
Preheat oven to 180 ºC.
Fry onion until golden. Add garlic and fry for another minute. Lower heat and add steak.
Season steak mixture with spice. Slowly braise mixture until steak is almost cooked and add both tubs of sauce. Mix thoroughly and let it simmer for a few minutes.
Take off heat and let it cool a little bit.
Take a pyrex dish and spray with spray and cook. Take one roll of puff pastry and press down in dish. Make sure you press all the way on the sides as well.
Poke a few holes at the bottom with a fork. Add steak mixture and spread evenly.
Take second roll of puff pastry and seal the pie.
Poke another few holes with a fork and eggwash the top.
Bake until pastry is flaky and golden.
Enjoy
Recipe and photo: Juanita Vermeulen
