Beef, Shiraz & Native Pepperberry Family Pie
Beef slow cooked in shiraz and native pepperberry.
Housed in a sour cream pastry shell. And topped with our signature Pepe Saya butter puff pastry.
20cm shareable pie.
Prep: 8mins | Bake: 30-40mins
Bake from frozen
- Preheat oven 195C°.
- Remove pie from the freezer. Remove from the bag, keeping the pie in parchment case.
- Thaw for 15 minutes.
- Bake for 30 – 40 minutes until golden.
Pastry base: Premium NSW wheat, water, Pepe Saya butter, sour cream, salt, vinegar, egg.
Pastry lid: Premium NSW wheat, Pepe Saya Butter, water, salt, vinegar.
Beef fill: Beef, water, salt, pepperberry, brown onion, plain flour, shiraz, pepper.
Store frozen (sealed) for up to 6 months.