Traditional Chunky Pepper Beef Pies
Recipe: #30608
October 10, 2018
Categories: Stewing Beef, Onions, Australian, Game/Sports Day, Oven Bake, Beef Dinner, more
"From one of our national supermarkets free monthly magazine June 2018."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Coat meat with flour, shaking off excess.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, lightly grease 6 x 13cm round pie tins.
Step 5
Cut 16cm rounds from the shortcrust pastry and press into the tins and then cut 13 cm round from puff pastry for lids.
Step 6
Keep bases and lids covered and chilled in the fridge.
Step 7
Preheat oven to 200C and place a baking tray in the oven.
Step 8
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.
Step 9
Brush pie tops with egg and make a steam hold using the point of a knife.
Step 10
Place pies onto hot baking tray and bake for 25 minutes or until pastry is golden and puffed.
Step 11
Serve immediately.
Tips
No special items needed.