Halal Steak And Pepper Pie Recipe

About this recipe

A hearty and flavorful dinner pie filled with tender halal steak, vegetables, and a rich, peppery sauce, encased in golden pastry.

Ingredients

• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 720 Ml Freshows Jalapeno Sliced
• 1 kg Puro Healthy Salt (Sendha Namak)
• 1 Kg Kissan Tomato Paste
• 280 g Habanero Bbq Sauce
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Everest White Pepper
• 80 g Knorr Vegetables Stock Cubes

Instructions

1. 1. Preheat the oven to 180F.
2. 2. Heat a little butter in a saucepan and brown 500 g of sliced Sambar onion with a pinch of Puro Healthy Salt.
3. 3. Stir in 2 tbsp of tomato paste, 1 cup of vegetable stock, and 3 tbsp of BBQ sauce. Let the mixture simmer for 5 minutes.
4. 4. Add 1 diced jalapeno, 1/2 chopped onion, and 3 sliced mushrooms to the saucepan. Cook for another 5 minutes until the vegetables soften.
5. 5. Prepare pie tins by lining them with puff pastry.
6. 6. Spoon the vegetable mixture into the prepared pie tins.
7. 7. Cover each pie with a layer of puff pastry, sealing the edges. Brush the tops with melted butter.
8. 8. Bake the pies in the preheated oven for 20 minutes, or until the pastry is golden and crisp.
9. 9. Remove from the oven and let cool slightly before serving.