A hearty, homemade meat pie is the perfect cold-weather meal. This peppercorn meat pie has tender chunks of diced beef with cracked pepper and green peppercorns for that gourmet peppercorn pie experience.
1000ggravy steak or casserole beef diced into 40g squares
1 1/2tspParisienne Essence*optional -darkens the colour of the pie
150gBeef StockCampbells Real Beef Stock
30gcan green peppercornsdrained
3sheets puff pastry
Place garlic and black peppercorns in TM bowl. Chop 3 sec/Speed 9.
Add onion to TM bowl. Chop 4 sec/Speed 4.
Scrape down the bowl and add butter. Saute 5 min/Varoma/ Speed 1 (MC Out).
Place the ThermoServer on TM for weighing. TARE
Weigh the beef, cornflour, salt, white pepper, onion powder and garlic powder into the ThermoServer. Combine all the ingredients by hand until the beef is covered in the seasoned flour.
Place the seasoned beef in TM Bowl.
Add Parisienne Essence, beef stock, sour cream and brandy to the TM bowl. Cook 60 min/100 degrees/Soft Spoon. (MC OUT) Place internal steam basket on top to prevent splatters.
Meanwhile, preheat oven to 200 degrees Celsius.
Choose 6 ceramic bowls or pie dishes.
Turn the dishes upside down on the pastry and trace around the outline with a knife allowing and an extra centimetre or more for overhang.
Break the egg into a small bowl and beat with a fork to combine.
Once the peppercorn pie filling has cooked divide the meat between the 6 pie dishes.
Divide the green peppercorns between the six pies and add on top of the filling.
Place the pastry circles on top of the pie and stretch it over the sides to cover.
Use the egg and a pastry brush to glaze the tops of the pies.
Bake 20min 200 degree Celsius or until golden and crisp.
Lower Calorie/Lower Fat: Subsititute the pastry for mashed potato or sweet potatoGF Option: Omit pastry and top with mashed potato or sweet potatoLow - Carb Option: Substitute the pastry for a cauliflower mash topper.Kid Friendly (quick cheat): Substitute the pastry for a potato gem topper.