PEPPERSTEAK PIE

JACO SE PEPPER STEAK PIE

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/pepersteak-pie.html
Jaco Redelinghuys
1 ui, fyn gesny
500g steak (gebruik n goeie kwaliteit, bv rump of sirloin)
250ml room
pakkie oxtail soppoeier
2x pakke ready dough
Braai ui in 'n bietjie olie tot dit begin verkleur. Voeg die vleis by en braai tot gaar. Voeg geurmiddels na smaak by.
Los pakkie soppoeier in die room op. Voeg hierby fyn peper, en gemaalde heelkorrels na smaak. Jy kan heel korrels ook insit as jy sou verkies. Voeg dan by vleis en kook deur tot room verdik.
Voer n oondbak (bodem en kante) met 1 pak deeg uit. Skep die vleis in. Gebruik nou die ander pak deeg om n laag bo-oor te sit. Vou die rande van die onderste laag deeg bo-oor die boonste laag en druk kante met 'n vurk vas. Jy kan bietjie eier oorsmeer, maar nie noodsaaklik nie.
Plaas in 'n voorverhitte oond van 200 grade Celsius en bak tot gaar, ongeveer 30 minute.11/6/13>>
N.S..Jaco Redelinghuys Goeiemore!.  Net n vriendelike stukkie info... moet glad nie die heel peperkorrels insit nie, net fynes... Onthou te goed na ek dit gemaak het, was dit soos om klippies te kou.... glad nie nice gewees nie!!!

EASY PEPPER STEAK PIE

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/pepersteak-pie.html

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)**
Maggie De Castro

HOME MADE PEPPER STEAK PIE

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/06/pepersteak-pie.html
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)