Here’s a pie to die for. Rich, thick and meaty it’s a hearty meal the whole family will love.


• 500g rump steak, cubed 2x2cm

• 1 onion, diced

• 1 chicken stock cube, dissolved in 250ml water

• ½ tbsp coarse black pepper, crushed

• ½ green bell pepper, diced

• ½ red bell pepper, diced

• 1 tsp crushed garlic

• Cake flour (to coat steak)

• ½ cup sunflower oil

• 1 x puff pastry roll

• 1 egg, beaten

• Salt to taste


• Pre-heat oven to 180°C.

• Line a Twinsaver Foil Pie Dish with half of the puff pastry – line to the top of the dish. Cover with Twinsaver Wax Paper – add dry beans or rice on top. Blind bake for 15 min. Remove from oven and discard the wax paper and beans.

• Heat the oil in skillet over high heat.

• Coat cubes of rump steak with flour (shake cubes in bowl with flour).

• Sauté the cubes in the oil. Add the rest of the ingredients and stir well.

• Simmer for 10 min until thick.

• Pour mixture into baked pie crust.

• Cover with remainder of pastry – seal edges with fingertip or back of fork.

• Prick puff pastry top with fork.

• Brush beaten egg over pastry.

• Bake for 20-25min.

• Allow to rest before serving.

COOKING TIP: Pricking the dough will allow the steam that is building up inside the pie to escape.

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