Pepper Steak Pie
In a large mixing bowl, coat chuck steak chunks in seasoned flour. Shake off excess.
Heat oil in a large pot over medium heat. Fry beef until golden brown in batches. Remove and set aside.
Add more oil to the pot. Fry onions and garlic until lightly browned.
Return beef to the pot. Add tomato puree, beef stock, mixed herbs, Worcestershire sauce, and cracked pepper. Stir to deglaze pot. Simmer for 90 minutes until beef is soft and gravy is thick. Let filling cool.
Preheat oven to 220°C (430°F). Defrost pastry sheets.
Cut shortcrust pastry to fit pie molds (13cmx3cm). Press into molds, trim excess, poke holes, and blind bake with baking paper and beans for 10 minutes.
Remove paper and beans. Fill each pie with cooled pepper steak filling. Top with puff pastry, trim excess, crimp edges, and poke holes. Brush with beaten egg and sprinkle with pepper.
Bake for 15-20 minutes until golden. Serve hot.
