The legendary Peppered Steak Slice from Walls Pastry

Steak Pie


One of our favourites and perfect at lunch or dinner. Our shortcrust pastry base is crammed full of diced beef steak and onions in delicious thick gravy. A puff pastry lid seals all the goodness into a pie that near enough everybody has a soft spot for.

View nutritional information

Supermarket and Convenience Stores

Wholesale and Trade

*Unfortunately we cannot guarantee all these suppliers will sell this product.


Our wall’s pastries are free from artificial colours, flavourings and hydrogenated fat.

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Beef (28%), Water, Vegetable Oil (Palm Oil, Rapeseed Oil, Onion, Cornflour, Salt, Yeast Extract, Dextrose, Black Treacle, Sugar, Dried Skimmed Milk, Malted Barley Extract, Balsamic Vinegar, Molasses, Black Pepper, Thyme, Onion Powder, Malt Vinegar Powder (Barley), Sunflower Oil.

Cooking Instructions

Ready to eat.

Remove outer packaging.

Leave in foil tray.

OVEN HEAT: Place pie on a baking tray and heat in the centre of a pre-heated oven 200°C/Fan 180°C/Gas Mark 6 for 20-22 minutes.

Nutritional Information

Nutritional Information
Typical Values Per 100g Per Serving
Energy 1305kj / 312Kcal 1957kj / 469Kcal
Fat 18.6g 27.9g
of which saturates 8.9g 13.3g
Carbohydrate 27.3g 40.9g
of which sugars 1.9g 2.9g
Protein 9.4g 14.0g
Salt 0.8g 1.2g

keep up to date with wall’s pastry

keep up to date with wall’s pastry


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What Makes Us Wonderful?

Inside and Out!

At Wall’s, we’re famous for our pastry because we only use the best. Ours is layered 64 times. It’s a recipe which ensures the lightest, crispiest, golden puff pastry this side of anywhere.

It goes without saying that our pies, pasties and slices are made using the best quality meat and vegetables, with the finest ingredients being added to make our mouth-watering sauces. We’re proud to use only the best, great tasting meat and all our great tasting savouries are guaranteed to be free from all artificial colourings and flavourings.

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