Pepper Steak Pie

In a saucepan, sauté the onions, garlic and the 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