Black Pepper Beef Steak Pie


  • Beef brisket cut in cubes (1-inch pieces)
  • 3 onions sliced
  • Sprig of rosemary
  • 3 cloves of garlic minced
  • 1 tablespoon butter
  • Saraspice Sarawak Black Pepper
  • Salt
  • 3 sticks celery finely sliced
  • 3 carrot sticks peeled and sliced
  • Mushrooms sliced—brown button and/or portobella, as many as desirable
  • 1 can malt (halal)
  • 1 tablespoon all-purpose flour
  • 2 packets of store-bought puff pastry
  • 1 egg, beaten

Cooking Method

  1. Slice onions and sauté in a Dutch oven pot or oven casserole with 3 tablespoons olive oil, salt and pepper. Sauté until light brown.
  2. Add a few sprigs of rosemary.
  3. Add minced garlic.
  4. Add 1 tablespoon butter.
  5. Add celery, carrots and mushrooms.
  6. Add the beef cubes and salt & Saraspice Sarawak Black Pepper to taste.
  7. Pour in 1 can of halal malt. Ensure liquid does not cover beef on the top.
  8. Place the dish in the oven. Cook at 175°C/350°F for 2 hours. Remove dish from the oven.
  9. Roll out 2 puff pastries to about 3mm thickness.
  10. Line the bottom of an oven-safe bowl or pie pan that is about 4 inches deep and 8—10 inches in diameter with the puff pastry.
  11. Pour in the stew filling.
  12. Cover on top with another piece of puff pastry that has been lightly scored with a knife.
  13. Press around the edges so the top puff pastry is sealed to the bottom puff pastry.
  14. Fold in excess puff pastry draping over the pie pan so it gives a crinkled look.
  15. Brush the top of the puff pastry with the beaten egg.
  16. Put pie in the oven at 175°C/350°F for 40 minutes or until bubbly and golden.
Translate »
error: Content is protected !!