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Savory Pepper Steak Pie

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A hearty and comforting pie featuring tender pepper-seasoned steak and a flaky golden crust, perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (about 310g)
  • 1 cup (2 sticks or 226g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water, chilled
  • 1 teaspoon salt
  • 1 pound (450g) beef sirloin or chuck steak, cut into ½-inch cubes
  • 2 medium bell peppers (mixed colors), sliced thin
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup (240ml) beef broth, preferably low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • Salt, to taste
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 teaspoon salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized bits.
  2. Slowly drizzle in 6 tablespoons ice water, mixing gently until the dough just comes together. Add more water, a tablespoon at a time, if needed. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Prepare the filling: Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Add the cubed steak and sear until browned on all sides, about 5-7 minutes. Remove the steak and set aside.
  4. In the same skillet, add the chopped onion and sauté until translucent, about 4 minutes. Add the sliced bell peppers and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Sprinkle 2 tablespoons flour over the veggies and stir well to coat. Slowly pour in 1 cup beef broth and 1 tablespoon Worcestershire sauce, stirring constantly to avoid lumps.
  6. Return the steak to the skillet, add black pepper, smoked paprika, and red pepper flakes (if using). Simmer gently for 10 minutes until the sauce thickens and the steak is tender. Taste and add salt as needed. Remove from heat and let cool slightly.
  7. Assemble the pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out two-thirds of the dough into a 12-inch circle. Transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
  8. Pour the cooled filling into the crust. Roll out the remaining dough into a 10-inch circle and place it over the filling. Trim edges and pinch to seal. Cut slits in the top crust to vent steam.
  9. Brush the top crust with beaten egg. Place the pie dish on a baking sheet to catch drips.
  10. Bake for 30-35 minutes until the crust is deeply golden and filling bubbles through vents.
  11. Remove from oven and let rest for 10-15 minutes before slicing.

Notes

Keep butter cold when making crust to ensure flakiness. Brown steak well in batches to avoid steaming. Let filling cool before assembling to prevent soggy crust. Filling can be made a day ahead and refrigerated. For gluten-free crust, substitute flour with gluten-free baking flour. For dairy-free crust, replace butter with chilled coconut oil. Adding thyme to filling adds a nice herby note. Pie reheats best in oven at 350°F for 15-20 minutes.

Nutrition

Keywords: pepper steak pie, savory pie, flaky crust, beef pie, homemade pie, comfort food, easy dinner, potluck recipe

Find it online: https://swooshspice.com/savory-pepper-steak-pie-recipe-easy-homemade-flaky-golden-crust-guide/