Recipe Centre

Aromatic Karoo ostrich pie

Ingredients
2 kg ostrich neck, on the bone and cut into chunks
500 ml water
1 onion
12 cloves
1 bay leaf
6 peppercorns
2 garlic cloves, peeled and crushed
5 ml ground coriander
2 ml cayenne pepper
10 ml mustard powder
10 ml sugar
30 ml wine vinegar
10 ml salt
2 ml black pepper
20 ml cornflour, dissolved in a little cold water (optional)
400 g frozen puff pastry, defrosted

Method:
Simmer meat gently in water with onion spiked with cloves, bay leaf and peppercorns for about 2 1/2 hours, until meat is very tender and falling off the bones. Allow to cool in the stock, then flake meat off the bones. Remove bay leaf and return meat to stock. Add remaining ingredients, except pastry, and bring to the boil. Thicken with a little cornflour if too watery. Spoon meat into a large pie dish, place spiked onion in centre and allow to cool (at this stage the meat can be frozen or kept overnight in the fridge). Roll out pastry, cut out a few leaf shapes for steam to escape and cover pie. (The onion prevents the pastry from sagging.) Bake for 1 hour at 180 ºC until browned, crisp and golden.

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