Steak Pies



500g boneless beef, cut into small pieces
1 bulb garlic, peeled
5 green chillies
1/2 cup water
1 tsp salt
1 tbsp oil
1 tbsp Supreme Coarse Black Pepper
200g finely chopped onions
250g finely cubed peeled potatoes
⅓ cup water
2 sheets ready rolled puff pastry
Whisked eggs
Supreme Poppy Seeds


Heat oil in a pot over medium heat. Add beef, salt and pepper. Using a chopper or blender, blitz together green chillies, garlic and water. Add to beef and stir well. Cover and cook until beef is tender (add more water if needed). Now, stir in onions and potatoes along with ⅓ cup water. Cover and cook until potatoes are fully cooked through and any excess water has evaporated. The mixture should be moist and not too dry. Remove from heat and cool completely. Method to assemble; Unroll each puff pastry sheet and divide into 16 rectangles. Fill one half of each rectangle with steak filling and brush edges with water. Fold the other half over and seal the edges with a fork. Repeat with remaining mixture and pastry. At this point you can freeze the pastries. To cook; brush with beaten egg and sprinkle poppy seeds. Bake in a preheated oven at 180°c for 20-25 minutes or until puffed and golden.

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