Ingredients per serve


Diane Filling


  • Sheets ready rolled short-crust pastry 10.0 x
  • Sheets ready rolled puff pastry 10.0 x

This slow-cooked chuck steak in a classic Diane-style sauce, assembled into individual pies and topped with golden flaky pastry, makes for a perfectly delicious comfort classic. Your diners will love it, especially in the winter months. Use KNORR Roux to thicken the pie filling easily and quickly.



  1. Diane Filling

    • Sear steak in batches in a large pan over high heat until browned. Remove. Melt butter in a pan and cook the onion and garlic until golden. Remove from the pan and transfer to a large gastronome with the steak. 
    • In the same pan, bring 750 ml of water and brandy to the boil. Whisk in KNORR Beef Booster until smooth. Add Worcestershire sauce, Dijon mustard, and KNORR Tomato Powder and continue whisking until fully combined. Transfer to a gastronome with the steak. Cover and cook for 3 hours, until tender. 
    • Once the meat is tender, stir in the KNORR Roux to thicken. Fold through the cream and chopped parsley. Cool completely.
  2. Pie

    • Line pie dishes with short-crust pastry. Blind bake, then cool slightly. 
    • Spoon in the Diane filling and top with puff pastry. Trim and brush with egg-wash. 
    • Bake in a preheated oven at 200 degree Celsius until golden.