Mini Pepper Steak Pies

Description

If you love pepper steak then you'll love these, I just adapted my favourite pepper steak sauce and incorporated chopped steak into it then filled little pie cases with the mix.

Increase volume/quantity of all ingredients to cater for number of guests.

Ingredients

Short Crust Pastry:
2 cups plain flour
Pinch of salt
150 gm butter (chopped into cubes)
4 tablespoons ice cold water and good squeeze of lemon juice

Pies:
500 gm good quality steak, trimmed of fat and cut into slices or cubes
Plain flour (Place in a freezer bag or like and season with salt and lots of pepper - add meat and toss to coat)
1 tablespoon olive oil
1 small (or half medium) onion finely chopped
1 garlic clove, crushed
2 rashers of bacon, chopped finely
8 mushrooms peeled and quartered
1 tablespoons tomato & Worcestershire sauce
1/2 cup beef or vegetable stock
1 tablespoon crushed green peppercorns
1/2 cup cream
Salt and pepper to taste
Plain or corn flour to thicken (if needed)

Instructions

Pastry:
Sift flour and salt into a bowl. Rub in butter until mixture resembles breadcrumbs. Add water and lemon juice, mixing with a knife until of pastry consistency. Form into a ball, wrap in cling wrap and place in fridge until ready to use (at least half an hour).

Pies:
Pre-heat oven to 180 C

Roll out 2/3rds of pastry and cut into circles that fit a small muffin tins using pastry cutter
Heat oil in fry pan and add bacon and crushed garlic, saute for approx 3 mins. Add meat stirring and turning until browned (see note below).

Add sauce, stock, cream, crushed peppercorns and salt & pepper and simmer for 5-10 mins, until liquid reduces by at least 1/3.

Add cornflour/plain flour that has been mixed with sufficient water or stock to form a liquid and stir until mixture thickens. Return meat to sauce and 3/4 fill each pastry base.

Roll out remaining pastry and cut into circles and top each pie.

Brush with milk or egg wash (beaten egg) and bake for about 15-20 minutes (until golden brown).

Notes

*Note: The time I cook the meat depends on the cut of meat you are using. For a good cut like scotch fillet or porterhouse only cook the meat for the same amount of time that you would if it were a whole steak (eg 5 mins each side) then remove from pan and let rest. If it's a cheaper cut like chuck or gravy beef then simmer in the stock until the meat is tender (1-2 hours) then finish sauce.

You can use ready made, pre rolled pastry sheets if you prefer. Mushrooms are optional.

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