Asian Black Pepper Beef Pie

Prep Time: 10 Mins
Cook Time: 20–25 Mins
Cook Temp (℃): 180

Asian Black Pepper Beef Pie gives butchers a practical, professional counter option with dependable flavour and strong visual appeal. It suits busy displays, meal solutions and seasonal menus, where reliable preparation and clear customer appeal matter. The recipe is straightforward to prepare in batches, easy to portion and designed to deliver consistent results every time. Its balanced profile provides a convenient, satisfying choice for customers while helping build a smart, profitable product range. Use the clear ingredient and method details to maintain quality, reduce preparation pressure and support confident in-store selling. It is a useful choice for busy counters. It supports confident in-store selling.

Asian Black Pepper Pie

Method

Season the beef with Verstegen Spicemix for Steak, place into a boilable vacuum bag and vacuum pack.

Apply a piece of probe pad to one piece of beef and insert the internal Rational probe.

Cook using the overnight pulled pork setting.

Chill to fridge temperature within 90 minutes.

Remove from the bag and shred or dice.

Mix 1kg of cooked beef with 500g of Verstegen Oriental Black Pepper Sauce.

Fill the Scotch pie cases and add the lids.

Brush with egg wash and top with Verstegen Black Sesame Seeds and Verstegen White Sesame Seeds.

Cooking

Oven cook at 180°C for 20–25 minutes.

Ingredients

beef shin, trimmed

Verstegen Spicemix for Steak

Verstegen Oriental Black Pepper Sauce

Verstegen Black Sesame Seeds

Verstegen White Sesame Seeds

Scotch pie cases and lids

Products Used in This Recipe