



NIEL’S “PLAT POT” PEPPER STEAK PIE
1 pkt today puff pastry
700g of tenderized steak
1 onion
2 tablespoons masala spice
1 tablespoon barisharp spice
1 tablespoon cumin power
1 tablespoon baking power
1 egg
1 tablespoon black and white pepper
1 cube knorr beef stock
3 finely grated carrots
100g sago
100g cake flour
garlic to taste
ginger to taste
Roll out the pastry dough over the flour on a board. Make sure the doughs’ size is larger the than the pot. Spray the pot with spray n cook. Gently put the dough inside the pot and make sure the dough comes up the sides of the pot with a slight overhang. In another pot over the coals or stove start with….
Oil the pot. Once hot and the onions garlic and ginger. When ready add the spices. When you smell the aroma add your cubed steak with salt to taste. Brown the meat and add, 500ml of water. Remember we want the steak to be a soft as possible so add the baking powder now. Add carrot and pepper. I added cubed potato and cracked peppercorns to my pot. But it’s your choice. Reduce the heat and let the process continue for 40min. make sure water level is above meat in the pot. Add sago and stock and simmer another 30min. taste pot checking the favors excites you. I added a pinch of cayenne pepper. Once meat is ready remove pot from heat and let it cool down.
With your pastry lined pot add your ingredients. Now fold he excess dough into the center of the pot covering the ingredients. Crack the egg and whisk it. Now gently brush the top and make sure the surface is coated. By this time the fire is gone and you left with coals. Spread the coals leaving a circle with no coals the size of the pot. Now place the pot on the grid and put a few large pcs of coals on the lid of the pot. Make sure you don’t open the pot as the ashes will fall in side. So leave the lid on and blow off the ash. I removed the pot after 40mins remember no direct heat at the bottom.
Lastly remember to you can put any filling in like with any pie. This was my 2nd pie over the coals in a pot. i hope you enjoy.
Bron: Niel Moodie






