By Kath Whalen
Published on 23/01/12
20 minutes to prepare and 20 minutes to cook
If you love pepper steak then you'll love these, I just adapted my favourite pepper steak sauce and incorporated chopped steak into it then filled little pie cases with the mix.
Increase volume/quantity of all ingredients to cater for number of guests.
*Note: The time I cook the meat depends on the cut of meat you are using. For a good cut like scotch fillet or porterhouse only cook the meat for the same amount of time that you would if it were a whole steak (eg 5 mins each side) then remove from pan and let rest. If it's a cheaper cut like chuck or gravy beef then simmer in the stock until the meat is tender (1-2 hours) then finish sauce.
You can use ready made, pre rolled pastry sheets if you prefer. Mushrooms are optional.