South African Pepper Steak Pie.

Ingredients

For the Filling

• 800g Tenderized steak, chuck, or rump (cut into small, bite-sized cubes)

• 2 tbsp Cooking oil or ghee

• 1 large Yellow onion, finely diced

• 3 cloves Garlic, minced

• 1 tbsp Fresh ginger, minced

• 2 tbsp Whole black peppercorns (coarsely cracked or freshly crushed)

• 1 tbsp Ground black pepper

• 2 tbsp All-purpose flour

• 2 cups Beef stock (certified Halaal)

• 2 tbsp Worcestershire sauce (certified Halaal / alcohol-free)

• 1 tbsp Soy sauce

• 1 tsp Salt (adjust to taste)

• ½ cup Heavy cream (optional, for a creamy pepper gravy)

For the Assembly

• 2 rolls (400g each) Commercial puff pastry (certified Halaal or egg-free/plant-based, thawed)

• 1 whole Egg + 1 tbsp water (whisked together for egg wash)

Instructions

1. Prepare and Braise the Meat

1. Sauté Aromatics: Heat the oil or ghee in a heavy-based pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and golden brown.

2. Add Spices & Garlic: Stir in the minced garlic, ginger, coarse cracked peppercorns, and ground black pepper. Cook for 1 minute until fragrant.

3. Brown the Steak: Increase the heat to medium-high. Add the cubed steak and cook until browned on all sides, allowing the juices to release and begin reducing.

2. Simmer the Pepper Gravy

1. Roux Base: Sprinkle the flour over the meat and onions. Stir continuously for 1 to 2 minutes to cook out the raw flour taste.

2. Add Liquids: Gradually pour in the beef stock while stirring constantly to prevent lumps. Add the Worcestershire sauce and soy sauce. Season with salt.

3. Slow Cook: Bring the pot to a simmer, then reduce the heat to low, cover with a lid, and let it slow-cook for about 1 hour to 1 hour and 15 minutes (or until the steak is melt-in-your-mouth tender and the gravy is thick).

4. Finish Gravy: Stir in the heavy cream (if using) during the last 5 minutes. Remove from heat and let the filling cool completely before assembling the pie (a hot filling will melt the pastry fat and make it soggy).

3. Assemble and Bake

1. Preheat Oven: Preheat your oven to 200°C (390°F). Lightly grease a deep pie dish or individual pie foil tins.

2. Line the Dish: Unroll one sheet of puff pastry and gently press it into the bottom and sides of your pie dish. Trim any excess around the edges.

3. Fill: Spoon the cooled pepper steak filling into the pastry-lined dish, distributing it evenly.

4. Top & Seal: Brush the rim of the bottom pastry with a little water or egg wash. Unroll the second pastry sheet and place it over the top. Press the edges together firmly and crimp with a fork or pinch with your fingers to seal completely.

5. Vent & Wash: Cut a small slit or hole in the top center of the pie to allow steam to escape while baking. Generously brush the top pastry with the egg wash for a golden finish.

4. Bake

1. Bake at 200°C for 25 to 30 minutes, or until the puff pastry is puffed up, crisp, and deep golden-brown.

2. Allow the pie to rest for 10 minutes before slicing and serving hot alongside chips, gravy, or a fresh side salad.

Author: swoosh0018

"Im Swoosh. Seeking the extraordinary in every corner & Exploring South Africa in Style" Football,Sports,Lifestyle,Food & Travel