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
- 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!
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.