A lovely South African specialty. I've adapted a couple of other recipes I found online, and added some of my own ideas. Enjoy.
Ingredients:
1kg stewing beef, diced (I used rump meat)
1/2 cup or so flour seasoned with salt, pepper and cayenne
1-2 red peppers, chopped small
2-3 onions, chopped small
3 or 4 cloves of garlic, minced
2-3 chillies or to taste (everything is better with chilli)
Splash or 3 of brandy
1 1/2 cups beer (ale is good, but lager works as well)
1 cup beef/chicken stock
1 400g tin chopped tomatoes
Finely chopped thyme to taste (but around 1 tbsp)
1-2 tbsp freshly ground peppercorns (or to taste)
500-800 g pre-made puff pastry (or make your own)
flour
1 egg, beaten
1 round pie dish, around 25 cm or so in diameter usually works
Coat the beef in the flour mixture. Brown in a large pot (cast-iron works best), then add in the onions, garlic, chillies, and red peppers. Add the brandy to deglaze the pot, then add the beer, stock, tomatoes, thyme and pepper. Bring to the boil, then turn down the heat and simmer for about 60-90 minutes or until the meat is good and tender (depends on the cut of meat you've using, really). If necessary, add more liquid (stock works, although you could sacrifice some beer). Also if necessary, add in corn starch or flour to soak up excess liquid. You need to keep an eye on the filling in any event.
While this is cooking, heat your oven to 180 or so and roll out the pastry. It's up to you whether you want both a bottom layer and a lid, but the lid is kind of essential, so if you're lacking pastry, make sure you have enough for the lid. In any event, grease the pie dish, add a layer of pastry to the pie (if desired), then, once the filling is ready, add in the filling. Don't overfill the pie, though. Brush the edge of the lid with the beaten egg, put the lid on top, and seal the pastry around the edges. Brush the remainder of the egg over the top of the pie. Cut a cross in the middle of the pie to allow steam to escape.
Shove it in the oven for about 20-25 minutes or until the pastry is crisp and golden. Serve and enjoy.
Top tip: the filling can be frozen, so if you don't use it all, shove in the freezer for later.
Ingredients:
1kg stewing beef, diced (I used rump meat)
1/2 cup or so flour seasoned with salt, pepper and cayenne
1-2 red peppers, chopped small
2-3 onions, chopped small
3 or 4 cloves of garlic, minced
2-3 chillies or to taste (everything is better with chilli)
Splash or 3 of brandy
1 1/2 cups beer (ale is good, but lager works as well)
1 cup beef/chicken stock
1 400g tin chopped tomatoes
Finely chopped thyme to taste (but around 1 tbsp)
1-2 tbsp freshly ground peppercorns (or to taste)
500-800 g pre-made puff pastry (or make your own)
flour
1 egg, beaten
1 round pie dish, around 25 cm or so in diameter usually works
Coat the beef in the flour mixture. Brown in a large pot (cast-iron works best), then add in the onions, garlic, chillies, and red peppers. Add the brandy to deglaze the pot, then add the beer, stock, tomatoes, thyme and pepper. Bring to the boil, then turn down the heat and simmer for about 60-90 minutes or until the meat is good and tender (depends on the cut of meat you've using, really). If necessary, add more liquid (stock works, although you could sacrifice some beer). Also if necessary, add in corn starch or flour to soak up excess liquid. You need to keep an eye on the filling in any event.
While this is cooking, heat your oven to 180 or so and roll out the pastry. It's up to you whether you want both a bottom layer and a lid, but the lid is kind of essential, so if you're lacking pastry, make sure you have enough for the lid. In any event, grease the pie dish, add a layer of pastry to the pie (if desired), then, once the filling is ready, add in the filling. Don't overfill the pie, though. Brush the edge of the lid with the beaten egg, put the lid on top, and seal the pastry around the edges. Brush the remainder of the egg over the top of the pie. Cut a cross in the middle of the pie to allow steam to escape.
Shove it in the oven for about 20-25 minutes or until the pastry is crisp and golden. Serve and enjoy.
Top tip: the filling can be frozen, so if you don't use it all, shove in the freezer for later.
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