Name: Ostrich and winter fruit pie with cream cheese pastry
Yield: 4 servings
Cuisine: Bake
Ingredients: 375.00 ml flour cake; 1.00 ml salt; 100.00 g butter cubed; 250.00 ml cream cheese smooth; 30.00 ml fresh chillies 573; 30.00 ml butter; 500.00 g ostrich steak, cubed; 2.00 onions peeled and chopped; 15.00 ml flour cake; 125.00 g peaches dried; 250.00 ml wine red; 250.00 ml stock beef; 425.00 g apples baby, tinned

Recipe Disclaimer

Tap for method

Ingredients (13)

PASTRY

375.00 ml	flour — cake
1.00 ml	salt
100.00 g	butter — cubed
250.00 ml	cream cheese — smooth

FILLING

30.00 ml	fresh chillies — 573
30.00 ml	butter
500.00 g	ostrich — steak, cubed
2.00	onions — peeled and chopped
15.00 ml	flour — cake
125.00 g	peaches — dried
250.00 ml	wine — red
250.00 ml	stock — beef
425.00 g	apples — baby, tinned

Tap for ingredients

Method:

PASTRY: Place flour and salt in a mixing bowl. Rub in butter and fold in cream cheese. Roll dough into a ball, wrap in clingwrap and refrigerate for 30 minutes.
FILLING: In a large pan, heat olive oil and butter. Add ostrich pieces and onions. Fry for about 3 minutes, until sealed. Add flour, peaches, wine and stock. Simmer for 30 minutes. Add baby apples. Preheat oven to 180ºC. Place meat mixture in a large casserole dish. Roll pastry out to 5 mm thick and cut out a lid for pie. Cover meat mixture with pastry. Decorate lid with pastry off-cuts. Brush with a little milk. Bake for 20 minutes or until pastry is golden brown.
Serves 4.