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Fuss-Free Homemade Black Pepper Beef Pie

Li Ling's Fuss Free Home Made Black Pepper Beef Pie

When I interview people, I ask if they would like to contribute a recipe to share in our recipe section. This recipe is from Li Ling Soon, owner of Kate Porter Yoga. This pie is comfort food for her and her husband, Julian. Let us know when you've made it and comment below. Thanks for sharing Li Ling, it looks delicious!

Ingredients (Serves 2-3 people)
Pie Filling:

250-300 gm rib eye (cubed)

2 medium onions, sliced

1 small garlic clove, chopped

5-6 medium portobello mushrooms, sliced

2-3 tomatoes, halved or quartered

1/2 carrot, sliced (capsicums are good too)

Spinach leaves, as desired

1 tablespoon fresh thyme, chopped

4-5 tablespoons of black pepper sauce

1 tablespoon balsamic vinegar

Olive oil, for frying

1/2 cup of beef broth (if not, warm water)

Pastry:

2 pieces ready made puff pastry

1 egg, beaten, for egg wash

Baking paper to line dish / tray (optional)

Preparation:

1. Preheat the oven to 180 deg C. (356 deg F)

2. Heat olive oil in a frying pan and brown the garlic and onion. Make sure the onions are soft before adding in the mushrooms and carrots

3. Add balck pepper sauce to pan and mix. When the liquid form the mushrooms have emerged, add balsamic vinegar and the beef broth or water. Taste. (add salt if desired but it all depends on what is already in your black pepper sauce and broth)

4. Turn off the heat and add thyme, spinach, tomatoes and beef cubes to the cooked ingredients and stir evenly. As the filling is going to be cooked in the oven further, there is no need to cook the beef, spinach and tomatoes

5. Prepare the puff pastry and line the bottom layer in appropriate dish. Line your dish or tray with baking paper if preferred for an easier wash

6. Fill the dish with all the ingredients in the pot. Cover it up with a second piece of puff pastry and make sure to 'pinch' the edges of the pastry together to create a sealed pocket where heat can build within

7. Before putting it into the oven, spread a generous layer of egg wash on the top and sides of the pastry. Bake for 25-30 minutes until you see the top layer of the pastry turning golden brown

8. Remove from the oven and enjoy!

Li Ling's Fuss Free Home Made Black Pepper Beef Pie