Name: Beef pie with a buttermilk crust
Yield: 50 servings
Cuisine: Bake
Ingredients: 8.00 kg beef neck and shin; 200.00 ml oil; 600.00 g onion chopped; 8.00 garlic cloves, crushed; 25.00 ml salt; 8.00 ml black pepper freshly ground; 25.00 ml dried mixed herbs; 2.00 Litres stock meat; 60.00 ml flour cake; 400.00 g flour cake; 5.00 ml salt; 250.00 g butter; 200.00 ml Buttermilk; 1.00 eggs; 60.00 ml milk

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Ingredients (15)

8.00 kg	beef — neck and shin
200.00 ml	oil
600.00 g	onion — chopped
8.00	garlic — cloves, crushed
25.00 ml	salt
8.00 ml	black pepper — freshly ground
25.00 ml	dried mixed herbs
2.00 Litres	stock — meat
60.00 ml	flour — cake

BUTTERMILK CRUST

400.00 g	flour — cake
5.00 ml	salt
250.00 g	butter
200.00 ml	Buttermilk
1.00	eggs
60.00 ml	milk

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Method:

TO PREPARE MEAT: Heat oil in a heavy-based saucepan and brown the meat (cut into 20 mm cubes). Add onions and garlic, and sauté until onion is translucent. Add salt, pepper, herbs and heated stock. Cover with a lid, reduce heat and simmer for 2 to 3 hours or until meat is tender. Thicken sauce with a cake flour and water paste.
BUTTERMILK CRUST: Sift dry ingredients together. Rub butter into flour mixture until it resembles breadcrumbs. Beat buttermilk, egg and milk together, add to the flour. Mix to a soft dough. Cover and chill for an hour. Roll out dough to a thickness of 5 mm.
TO PREPARE PIE: Spoon meat into an ovenproof dish. Cover meat with dough and brush lightly with egg. Bake at 200 ºC for 20 minutes, or until golden brown. Serve with French beans and glazed carrots.