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Pepper Steak topped with crispy puff pastry

Pepper Steak pie

Slow braised steak infused with leeks onions carrots and fresh garden peas in a rich pepper sauce topped with
crispy puff pastry. This is one of our imagination in a box recipes.

Ingredients

2 kg Grain fed Beef rump steak
200g Cake flour

2 kg Chopped onions
2 kg Diced carrots
2 bunches chopped leeks
500g fresh garden peas
2 heads of celery
5 cloves of garlic
5kgs of chopped veal bones
1 bunch of Thyme
3 tbs Ground pepper corns
400g Tomato puree
2tbs Himalayan pink salt
Puff pastry sheets ready made or home made
2 eggs to egg wash the pastry

Method
Chop half the vegetables: onions, carrots, leeks, bunch of thyme garlic cloves and celery into a large dice toss them in oil and place in a roasting pan. The other half should be finely diced and set aside to fry in a separate pot.
Coat the veal bones in tomato puree season with salt and place them on the roughly chopped vegetables in the roasting pan and place them
in a hot oven set at 120C. The bones need to roast slowly for at least two hours to three hours make sure to turn them to avoid them burning. If you burn the bones your stock will taste bitter. The bones should brown evenly and be nicely caramelized when you remove them from the oven.
Once they are evenly browned remove the bones from the oven and place them in a stock pot and cover them with water.
Place the pot on a gas or oven top and bring the water to the boil then reduce the heat and simmer the pot for at least three hours. This will cook all the gelatin, caramelized meat and all the marrow from the bones to add flavour to the stock. Keep skimming the sediment from the surface of stock using a soup ladle. After Three hours remove the pot and drain the stock using a colander. Place the remaining stock into the pot and reduce by half. For best results you can simmer the stock for up to 8 hours this will improve the taste vastly. Dice the steak then coat in a light dusting of seasoned flour. Using a hot skillet braise the steak until nicely browned then remove and set aside. Heat your pot then add your vegetable oil and place the remainder of the vegetables in the pot and lightly fry the vegetables until soft. Add the braised steak to the pot and the beef stock season with salt and the ground pepper. Turn the heat down to a simmer stirring the pot regularly to avoid the ingredients from stick to the bottom of the pot. Simmer on a low heat till the steak is tender and the flavours have infused. Remove the steak filling and set aside to cool. Add the garden peas lastly to avoid them from over cooking. Once the filling has cooled place the filling in a pie dish top with puff pastry egg wash and bake in the oven till crispy and golden in colour.

Chefs tip
This filling can be used to make smaller individual pies.

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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