Made with these products Rhodes Quality Products
Recipes Carnivore
Pepper Steak Pie

A South African winter favourite. Homemade and delicious.

Ingredients

  • 1.5 kg beff steak, de-boned and cubed
  • 125 ml (½ cup) cake flour
  • salt & freshly cracked black pepper
  • 30 ml (2 Tbsp) sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 10 ml (2 tsp) dried mixed herbs
  • 1 x 400 g can Rhodes Quality Tomatoes Chopped & Peeled
  • 1 x 50 g Sachet Rhodes Quality Tomato Paste
  • 500 ml (2 cups) prepared beef stock
  • 20 ml (1Tbsp + 1 tsp) cracked black pepper
  • 1 x 400 g roll ready-made puff pastry
  • 1 egg, lightly beaten

Method

  1. Place the beef cubes in a large bowl.
  2. Add the cake flour and season well with salt and pepper.
  3. Toss to coat.
  4. Heat the oil in a large heavy bottomed saucepan.
  5. Shake the excess flour off the meat and fry in batches until seared on all sides and set aside.
  6. Add the onions to the saucepan and, over a low heat, fry until softened.
  7. Add the garlic and herbs and fry for a few minutes more.
  8. Add the Rhodes Quality Tomatoes Chopped & Peeled, Rhodes Quality Tomato Paste and the beef stock and bring to the boil.
  9. Return the meat to the sauce and simmer over a low heat for 60 minutes, stirring occasionally, or until the beef is tender and the sauce is thick.
  10. Season with the 20 ml (1Tbsp + 1 tsp) pepper and additional salt if needed.
  11. Once the mixture is cool prepare the pie dishes.
  12. Very lightly roll out one layer of the pastry to just a little bit larger than the pie dish.
  13. Press to the pie dish.
  14. Place the cooled pie filling into the pastry shell.
  15. Brush the edge of the dish with water and place a second layer of pastry over the top, sticking the edges together.
  16. Make a hole in the lid center with the tip of the knife, to allow steam to escape as the pie bakes.
  17. Brush the pastry with the beaten egg.
  18. Chill the pie for 15 minutes to set the pastry.
  19. Bake in a preheated oven at 190˚C for 30 – 35 minutes until the pastry is crisp, puffed up and deep golden brown.

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