Ostrich and winter fruit pie with cream cheese pastry


Ingredients 15
Servings 4
Time

Ingredients

  • PASTRY
  • 375
    ml
    cake flour
  • 1
    ml
    salt
  • 100
    g
    butter, cubed
  • 250
    ml
    smooth cream cheese
  • FILLING
  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 500
    g
    ostrich steak cubed
  • 2
    onions, peeled and chopped
  • 15
    ml
    cake flour
  • 125
    g
    dried peaches
  • 250
    ml
    red wine
  • 250
    ml
    beef stock
  • 425
    g
    baby apples, drained
 

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.
 

Read more on: bake  |  shallow-fry
 

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