Pepper Steak Bread Pies
Serves 12
INGREDIENTS
300g stewing beef, cubed
2-3 tbsp flour
1 tbsp oil
½ onion, chopped
1 tbsp tomato paste
1 (28g) Knorr Beef stock pot
½ cup mung beans, rinsed
2 tsp cracked black pepper
1 tsp fresh thyme
Salt and pepper, to season
24 slices white bread
1/3 cup melted butter
Serving suggestion:
Potato chips
Side salad
Tomato sauce
METHOD
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Preheat the oil in a heavy-based pot over high heat. Toss the beef chunks in the flour and add to the hot oil with the onions. Fry for about 3-5 minutes, or until the onions are caramelised.
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Add the tomato paste and stir for 30 seconds.
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Add the Knorr stock pot, 1½ cups of water, the mung beans, pepper and thyme to the pot. Cover with the lid ajar, bring to the boil, then reduce the heat to a low and allow to simmer for an hour, or until the meat and beans are tender.
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Season with salt and pepper to taste, then remove from the heat. Allow to cool completely. *Chef’s Tip: Leave overnight for the best result.
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Preheat the oven to 180C and generously grease a 12-hole muffin tray.
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Cut the crusts off the bread slices. Cut 12 of the slices into circles, using a mug. *Chef’s Tip: Store the bread crusts and off cuts in a resealable freezer bag to make breadcrumbs at a later stage.
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Press a square slice of bread into each muffin hole. Brush the outer tips with melted butter.
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Carefully spoon 3 tablespoons of pepper steak pie filling into the bread cup and place a circular slice of bread over the top. Use a fork to crimp the edges of the bread slices together. *Chef’s Tip: Ensure the pockets are properly sealed.
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Brush the butter over the tops of the bread pies and bake the pepper steak pies for about 30-35 minutes until golden and crispy.
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Serve pie alongside potato chips, tomato sauce and salad and ENJOY!