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  • Onion1 medium, chopped 160.0 g
  • Garlic, crushed 15.0 g
  • Robertsons Thyme 15.0 ml
  • Mustard, English (Coleman's) 5.0 g
  • Water 500.0 ml
  • Green peppers (deseeded and diced) 180.0 g
  • Beef (cubed), leftover roast beef 500.0 g
  • Worcestershire sauce 15.0 ml
  • puff pastry 500.0 g
  • Eggs (beaten), egg-wash 1.0 pc
  1. Preparation:

    • In a saucepan, sauté the onions, garlic and the Robertsons Thyme. Add the Robertsons Black Pepper, mustard, gravy and bring all the ingredients to a boil.
    • Add the green pepper and the cubed beef and heat through. Finish off with the Worcestershire sauce. Adjust seasoning to taste preference.
    • Roll out the ready-made puff pastry and cut with a cutter ring mould (one size bigger than the foil casing). Poke small holes in the bottom of the foil to ensure even cooking.
    • Spray the foil with spray and cook and press in the pastry then fill with pie mixture.
    • Cut another piece of pastry and close the pie, brushing to top with the egg-wash. Press the rim of the pie with a fork and cut off the excess pastry.
    • Bake in the oven at 180C for 10 - 15 minutes or until the pastry is cooked through and golden brown