Aromatic Karoo ostrich pie



Ingredients 16
Servings 6
Time

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.
 

Read more on: bake
 

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