Traditional Chunky Pepper Beef Pies
October 10, 2018
"From one of our national supermarkets free monthly magazine June 2018."
- Serving Size: 1 (517 g)
- Calories 846.4
- Total Fat - 49 g
- Saturated Fat - 13 g
- Cholesterol - 195.8 mg
- Sodium - 1088.5 mg
- Total Carbohydrate - 75 g
- Dietary Fiber - 5.1 g
- Sugars - 10.9 g
- Protein - 29.1 g
- Calcium - 91.1 mg
- Iron - 5.8 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.4 mg
Coat meat with flour, shaking off excess.
Heat oil in a heatproof casserole dish over medium heat and cook meat, in batches, for 3 to 4 minutes each side or until well browned, adding more oil as required and transfer to a plate.
Add onion to the same pan and cook for 4 minutes or until softened and then add garlic and cook for 1 minute and stir in stock and sauces and bring to the boil and return meat to pan with peppercorns and cover and bake for 1 hour or until meat is very tender and then let cool for 30 minutes.
Meanwhile, lightly grease 6 x 13cm round pie tins.
Cut 16cm rounds from the shortcrust pastry and press into the tins and then cut 13 cm round from puff pastry for lids.
Keep bases and lids covered and chilled in the fridge.
Preheat oven to 200C and place a baking tray in the oven.
Fill pastry bases with meat mixture and then brush the edges with water and top with pastry lids, pressing edges together using a fork to seal and trim excess.
Brush pie tops with egg and make a steam hold using the point of a knife.
Place pies onto hot baking tray and bake for 25 minutes or until pastry is golden and puffed.
Tips & Variations
No special items needed.