PEPPER STEAK PIES

PEPPER STEAK PIES
Henriette Wessels
Gekoopte deeg effe uitgerol en in blokke van 12x12 cm gesny
Filling:
Steak strippies en uie lekker saam gebraai
2 Pakkies Pepper Steak sous Room Bietjie water Swart Peper en Aromat Maak die pakkies sous aan met room en voeg by steak. Indien te dik voeg bietjie water by (maar moenie te souserig maak nie! Laat vulsels heeltemal afkoel en skep dan op deegblokkie. Sit boonste deeg lagie op en druk die kante goed toe met 'n vurk Bak by 200°C vir ongeveer 25-30 min tot mooi bruin Bron: Sommer my eie resep Plasing: Henriettte Wessels * Nota - vries wonderlik rou en kan van gevries af in die oond gebak word by 200°C vir 'n halfuur Groot geheim die vulsel moet koud wees as jy dit op die deeg skep!*5/5/13> http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/pepper-steak-pies.html 

EASY PEPPER STEAK PIE:

INGREDIENTS:

15 ml Oil

1 packet KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce

50 g Flour

800 g Beef, cubed

500 ml Water

1 Roll puff pastry, thawed

15 ml Black pepper

1 Egg, lightly beaten

METHOD:

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

In a pan heat the oil and brown the cubes.

Add the KNORR Hearty Beef Stew Cook-in-Sauce and water.

Simmer for 25-30 minutes or until beef is tender.

Place in an ovenproof dish or 4 individual dishes.

Roll out the pastry and place over the mixture to create the top of the pie.

Brush with beaten egg.

Bake pie in a preheated 200°C oven for 15-20 minutes or until golden brown.

Serve with mashed potato and vegetables.

(Knorr) 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/pepper-steak-pies.html

HOME MADE PEPPER STEAK PIE:

Serves 4

Ingredients:

Pie Filling:

1kg steak, cubed

2 Tblsp flour

1 pinch salt

1 large onion, sliced

olive oil, for frying

3 Tblsp brandy

375ml beer cups beer

250ml water

3 tsp beef stock powder

3 tsp freshly ground black pepper

1 Tblsp chopped thyme

Pastry:

250g organic flour

125g butter

1 extra large egg yolk

1 egg, beaten, for egg wash

Method:

Preheat the oven to 180°C

Season the flour well and toss the steak in the flour until well coated.

Heat the oil in a frying pan and brown the steak and onion

Deglaze the pan with brandy.

Add the beer, water, stock powder, pepper and thyme.

Cover and bake for about 45 minutes.

Remove from the oven and cool slightly.

Increase the oven temperature to 220°C.

Pastry:

Place all pastry ingredients (except the egg) into a blender and pulse until a dough is formed.

Remove from blender and knead lightly, shape into a ball, cover and refrigerate for about 30 minutes.

Roll onto a floured surface to about ½ a cm in thickness.

Spoon filling into a 20cm pie dish, top with pastry and cut a small cross in centre of pastry to allow steam to escape.

Brush with egg and bake for about 30 minutes and serve with mashed potatoes, vegetables and gravy.

Variation:

To save time use ready-made short-crust pastry instead of making from scatch.

(Recipe Hub)

 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/pepper-steak-pies.html