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Spinach and bully beef pie

Recipe from: 4/18/1996 12:00:00 AM
Ingredients 12
Servings 6


  • 300
    spinach, hard-stems removed
  • 4
    potatoes, boiled and mashed
  • salt and freshly ground black pepper
  • 250
    bacon (optional)
  • 1
    large onion, finely chopped
  • 3
    tomatoes, skinned and finely chopped
  • 5
    dried thyme
  • 2
    ground coriander
  • pinch ground cloves
  • 300
    bully beef, diced
  • 400
    frozen puff pastry, defrosted
  • 1
    egg, separated


Preheat the oven to 200 ºC (400 ºF). Spray a 23 cm loose-bottomed tin with non-stick spray. Shred the spinach and boil for a few minutes until tender. Drain and mix with the potatoes. Season with salt and black pepper to taste. Fry the bacon until done and cut into pieces. Sauté the onion in the pan fat until translucent. Add the tomatoes, thyme, coriander and cloves. Also add the diced bully beef. Reduce the heat and simmer for a few minutes to allow the flavours to blend. Stir in the bacon and spinach mixture and set aside. On a lightly floured surface, roll out the pastry until 5 mm thick and line the loose-bottomed tin with the pastry so it overlaps the sides of the tin. Brush the pastry base with the lightly whisked egg white. Turn the bully beef mixture into the crust and fold the pastry corners to the centre so the crust looks like a money bag. Brush the pastry with the lightly whisked egg yolk and bake for 20-30 minutes or until the crust is golden brown and has risen well. Cool the pie slightly before removing from the tin and transferring to a pretty serving platter. Serve with a salad. Serves 6-8.

Read more on: bake  |  shallow-fry

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