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Steak and cheese twist pie

Serves   6
Prep time: 30 mins
Cooking time: 3-3.5 hrs

Kiwi’s love a classic steak and cheese pie, and this wholesome recipe retains the beautiful simplicity of the original, while giving an added (cheesy) twist topping! With few ingredients but lots of comforting flavours, serve this pie alongside your favourite vegetables for a satisfying whānau meal.

Steak and cheese pie




  • Pams olive oil 
  • 1kg chuck steak, rump steak or stewing steak, diced
  • 1 onion, finely diced
  • 2 tsp Pams crushed garlic 
  • 1 carrot, peeled and diced
  • 3 Tbsp Pams tomato paste 
  • ⅓ cup Pams plain flour 
  • 650ml beef stock
  • 2 sheets Pams reduced-fat flaky puff pastry, thawed
  • 1 small egg, beaten 
  • ¾ cup Pams grated cheese of your choice 




  1. Preheat your oven to 150 degrees celsius fan bake. Place an ovenproof pan or casserole dish over medium to high heat with a drizzle of olive oil. In two batches, brown the diced steak for 1-2 minutes on each side, then transfer to a bowl and set aside. 
  2. Lower the dish to medium heat, and add the onion, garlic and carrot. Cook while stirring for 4-5 minutes or until the onion has become translucent. Stir in the tomato paste followed by the flour and cook for 1-2 minutes. Pour in the beef stock, and stir to combine. Season well with salt and pepper, return the steak to the pan, then cover and place into the oven. Cook for 3 hours or until the steak is tender. 
  3. To make the pastry twists, lay one pastry sheet down onto a lightly floured surface. In a bowl, stir together the beaten egg and grated cheese, then spread over the pastry sheet; allowing a 1cm border. Lay the second pastry sheet on top, then press the edges to seal. 
  4. Use a rolling pin to lightly press roll the pastry. Chill for 20 minutes, then cut into 1-2cm strips. Form each twist into a spiral, then lay onto a tray and chill until required.
  5. Once the beef is tender, increase the heat to 200 degrees celsius. Transfer the filling to a pie dish if necessary, then lay the pastry twists on top. Bake for 30 minutes or until the pastry is golden. Serve and enjoy. 

Skill level: Easy

Chef’s tip:

For an added nutritional boost, add chopped mushrooms, celery, spinach or frozen mixed vegetables to this delicious pie filling.