Peppersteak Pies.

By Posted in - Film Catering & Nutrition on Location & Other & Recipes on March 28th, 2015


Peppersteak Pies (Traditional Kiwi Style)



A Classic Kiwi snack not so healthy but an awesome portable snack for hungry crews on the move.

Great for lunches the cold winter days at the beach. New Zealand make great pies, in fact we could claim to be home of the good pie.


  • 1.5kg good quality steak organic
  • 1 cup flour seasoned with salt & pepper
  • olive oil for frying
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1x 400g can chopped tomatoes
  • 2 cups beef stock
  • 4 tablespoons cracked black pepper
  • salt
  • 1 roll ready-made puff pastry, thawed
  • 1 egg, beaten

 According to The Interislander website, every year ‘96,578 pies and 63,210 litres of beer are consumed on board. Proof that the pie and a beer are a go to part of NZ culinary culture.



In a large pot, heat a generous splash of olive oil. Make sure that you coat the 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 hot to hungry mouths!

Black pepper is indigenous only to Kerala, a province in southwest India. References to pepper appear in Greek and Roman texts, suggesting an ancient trade between Indpreview-303ia and the West. As early as 1000 B.C., traders from southern Arabia controlled the spice trade and pepper routes. By the end of the Dark Ages, the central portions of the spice trade were firmly under Islamic control. Once into the Mediterranean, the trade was largely monopolised by Italian powers, especially Venice and Genoa. The rise of these city-states was funded in large part by the spice trade.Pepper was so valuable that it was often used as collateral or even currency. The taste for pepper (or the appreciation of its monetary value) was passed on to those who would see Rome fall. It is said that Alaric theVisigoth and Attila the Hun each demanded from Rome a ransom of more than a ton of pepper when they besieged the city in 5th century. After the fall of Rome, others took over the middle legs of the spice trade, first the Persians and then the Arabs; Innes Miller cites the account of Cosmas Indicopleustes, who travelled east to India, as proof that “pepper was still being exported from India in the sixth century”. Check out more about the history of pepper here.

Mark and Jo especially love the recipes that remind them of home and some have fast become favourites at Doof Doof, like this Peppersteak pie recipe.

Always go for seconds with this one!. Its light on carbs but tasty and hearty with loads of trace minerals.  Easy to pack and store a frozen Peppersteak pie will last for up to 14 days in the fridge. We get our steak from local organic butchers  and always try to serve the pies with home made Chilli sauce from Western Kitchen.

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