Pepper Steak Pie


Working Method

Bottom Pastry
  1. Mix all ingredients under bottom pastry together with cold water, do not over mix. (Mix on slow), refrigerate overnight and use the following day.

Top Pastry
  1. Mix Top Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes medium speed.

Lamination Fat
  1. Close the Lamination fat into the dough, envelope style.
  2. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.

  1. In a pan, brown the Onion with the Beef.
  2. In a separate container, add water to Batch pack and corn flour, mix well to dissolve.
  3. In a pot, add mixture above to Beef, bring to boiling point to cook-up and thicken.
  4. Simmer on low heat, remove and cool down before use.
  5. Roll out and cut bottom pastry (short dough) ± 50g and spread into bottom of Pie containers.
  6. Fill Pastry with, 70g of filling per pie.
  7. Roll puff pastry to a thickness of 3mm and cut pieces to cover pie. (± 30g per piece)
  8. Bake at 220° C for ± 30 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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