Beef And Pepper Pie Food

PEPPER STEAK PIE

Steps:

• In a large pot, heat a generous splash of olive oil.
• Coat the chuck steak in the seasoned flour then shake of excess.
• Fry the beef in the hot oil until golden brown all over. Remove from the pot and set aside.
• In the same pot, fry the onions until soft and translucent then add the garlic, rosemary and thyme and fry for another 30 seconds.
• Pour in the tomatoes, stock and pepper and add the beef back to the pot.
• Reduce the heat and allow to simmer for 90 mins - 2 hours until the beef is soft and tender. Keep an eye on the beef while it's cooking and top up with stock if necessary.
• Pre-heat the oven to 180°c.
• When the beef is cooked, season to taste then place in an oven-proof pie dish to make a large pie, or smaller pie dishes for individual pies. Alternatively you can add a layer of pastry to the bottom of the dish as well to make an encased pie.
• Brush the edges of the dish with beaten egg and roll over the puff pastry. Trim the edges then brush with the remaining egg.
• Make a small incision in the centre of the pie to allow steam to escape.
• Place the pie in the oven and bake for 20-25 minutes until the pastry is golden brown and crisp.
• Remove from the oven and serve.

TENDER BEEF POT PIE W/THYME AND PEPPER PASTRY

Steps:

• Pastry:.
• In food processor, place flour, butter, salt, thyme and pepper.
• Mix for a few seconds.
• Then slowly add ice water, pulsing, til mixture forms into a ball.
• Divide dough in half, wrap each tightly in plastic wrap, and chill in fridge.
• For filling:.
• Place first 9 ingredients into pressure cooker. Place on lid.
• Heat over medium heat til regulator starts rocking.
• Adjust heat to a gentle rock, and cook for 15 minutes. Let pressure drop on it's own accord. (*Can also simmer in a pot for 45 minutes *or til tender, if desired to do it that way.).
• Meanwhile, cut up potatoes and carrots and boil til tender, about 10 minutes. Drain.
• Make 2 cups brown gravy and pour into large bowl.
• Add potatoes, carrots and rest of vegetables.
• Carefully open pressure cooker when safe, drain meat and onion, and add to gravy/veggie mixture.
• Stir in a 1/4 teaspoons each of garlic powder and pepper *or to taste.
• Roll out 1 ball of chilled pastry to fit a 9" deepdish pie shell and place into dish.
• Fill with meat mixture.
• Roll out other ball of dough and cover pie, sealing edges well.
• *You can do a lattice top, or cut slits to vent in solid top.
• Brush top and edge with milk, sprinkle with pepper and dried thyme. Just a light sprinkling of each.
• Bake in 400º oven for 35-40 minutes.
• Let cool 20-30 minutes before slicing.