Recipe: Chunky Steak Pies

Today’s post is inspired by the Foods on Friday prompt during Diabetes Blog Week. It was one of my favourite topics to read and write about, and yet I’m disappointed that I haven’t included more food posts on this blog. Food is actually quite a big part of my life and my diabetes management, and I do cook often at home.

With Monday being a Public Holiday, I volunteered to cook lunch at home. It was a pretty quick decision, which is very unusual for the indecisive person that I am. But I felt like having pies, so that’s what I decided to make.

I made these using Pie moulds, and to be honest that part of the recipe is damn time consuming. If you want to save yourself a lot of time, you could probably just line a baking dish with Shortcrust Pastry and pour the filling into there.

The filling has a beautiful sweetness from the tomatoes, savouriness from the steak and bacon and a nice thickness thanks to the flour – it was just perfect if I may say so myself. It does have a rich flavour, so I don’t recommend going overboard on the Salt.

This recipe makes 15 individual pies, which will probably give you enough for leftovers (and hopefully a break from cooking) the next day.

The pastry does contribute a significant proportion of carbohydrates and fat towards the pie, so I would recommend sticking to a serving of one with a side of salad or vegetables. There’s also a good source of protein and iron from the meat, for sustained energy.

Ingredients:

• 1 can diced or crushed tomatoes (approx. 400g)
• 2 rashers bacon, chopped
• 1 onion, chopped
• 2 tbsp plain flour
• 1kg rump steak, diced
• 2 cups water
• Salt and Pepper, to taste
• 1 tsp fresh Thyme leaves
• 3 sheets Pampas 25% reduced fat frozen Shortcrust Pastry
• 3 sheets Pampas 25% reduced fat frozen Puff Pastry
• 15 pie moulds or a medium baking dish

Method:

1. Heat oil in a medium saucepan over high heat and fry onion and bacon for 3 minutes or until softened.
2. Add steak and cook for 5 minutes or until well browned.
3. Add tomatoes, water, flour and thyme and bring to the boil.
4. Reduce to a medium low heat and simmer for 30-60 minutes or until sauce thickens.
5. Place Pastry sheets on the bench to thaw for 5-10 minutes.
6. Preheat oven to 180ºC.
7. Cut rounds from the Shortcrust Pastry to line the Pie moulds.
8. Divide steak filling evenly between Pie moulds.
9. Cut rounds from the Puff Pastry to cover the Pie moulds. Pierce the edges with a fork to seal.
10. Bake in the oven for 25-30 minutes or until golden.

Nutrition Information:

(estimate per pie)

• Carbs: 36g
• Fat: 10g
• Glycemic Index Estimate: Medium