About the Recipe
The Black Pepper Pie is a robust and intensely flavourful variation of the classic savoury meat pie, deeply embedded in the culinary landscape of Australia and other parts of the Commonwealth. While the origins of pies themselves can be traced back to ancient civilisations that used pastry as a vessel for cooking and preserving meat, the specific "black pepper" iteration gained prominence for its distinctive, bold taste
Ingredients
1 KG Vegan Stewed Mutton
800 grams Cabbage (Shredded)
3-4 tbsp Black Pepper (Freshly Ground)
200 ML Vegetarian Oyster Sauce
300 ML Soy Sauce Paste
1 Packet of Vegetarian Puff Pastry (12 sheets)
2 Eggs (Beaten)
Preparation
Step 1
Shred cabbage and dice vegan stewed mutton.
Step 2
Cook cabbage and vegan stewed mutton together with seasoning. Cool down the filling properly before fill pies. ( Preferably prepared one day ahead).
Step 3
Defrost puff pastry and cut out the pie bases and tops. Line pie base in pie dishes. Slowly pour the filling into the pastry-lined pie dishes, Level it off and don't overfill your pies.
Step 4
Place pie top on it and brush with beaten egg . Sprinkle black sesame on top.
Step 5
Preheat oven 180ﾟC. Bake for 20 minutes or until brown.