Traditional Chunky Pepper Beef Pies

Traditional Chunky Pepper Beef Pies

Make this chunky beef pie recipe when you need some extra warmth. It’s a hearty, mouth-watering meal that’s perfect on a chilly night.


  • 3 sheet frozen puff pastry, partially thawed
  • 1/2 cup plain flour
  • 55g green peppercorns, drained
  • 1 brown onion, finely chopped
  • 2 tbs worcestershire sauce
  • 1/4 cup tomato sauce
  • 1/4 cup HP sauce
  • 1 cup beef stock
  • 1kg chuck steak, cut into 3cm pieces
  • 1/4 cup olive oil
  • 1 egg, whisked
  • 2 garlic cloves, crushed
  • 3 sheet frozen shortcrust pastry, partially thawed
View Method Traditional Chunky Pepper Beef Pies


  1. Coat meat with flour, shaking off excess. Heat oil in a heatproof casserole dish over medium heat. Cook meat, in batches, for 3-4 minutes each side or until well browned, adding more oil as required. Transfer to a plate. Preheat oven to 180°C.
  2. Add onion to same pan and cook for 4 minutes or until softened. Add garlic and cook for 1 minute. Stir in stock and sauces and bring to the boil. Return meat to pan with peppercorns. Cover and bake for 1 hour or until meat is very tender. Cool for 30 minutes.
  3. Meanwhile, lightly grease 6 x 13cm round pie tins. Cut 16cm rounds from the shortcrust pastry and press into the tins. Cut 13cm rounds from puff pastry for lids. Keep bases and lids covered and chilled in the fridge.
  4. Preheat oven to 200°C. Place a baking tray in oven. Fill pastry bases with meat mixture. Brush edges with water and top with pastry lids, pressing edges together using a fork to seal and trim excess. Brush pie tops with egg and make a steam hole using the point of a knife. Place pies onto hot baking tray and bake for 25 minutes or until pastry is golden and puffed. Serve immediately.
View Ingredients Traditional Chunky Pepper Beef Pies
View Method Traditional Chunky Pepper Beef Pies
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