Sunday, October 13, 2013

Peppery beef, oxtail and onion pie

I like making pies because pies made at home are fun and easy when you have left over potjiekos.  I'd go as far as to say that if you don't make a pie from second-had boiled meats and vegetables you're an idiot.


2 rolls of puff pastry (you can make this yourself but why)
Leftover peppery beef, oxtail and onion potjie (recipe here)
The white of 1 egg


1 hour


Line a pie tin with puff pastry and then go through the potjie pulling out all the bones.  Use the meat sans bones to fill the pie.  This is going to be gross so wash your hands.  Yesterday's potjie is going to feel like a swamp filled with decaying zombies when you put your hands in there.  Don't let this image disturb you, it's not real.

Once that's all done then sprinkle a small amount of water, not more than a table spoon, over the meat and then seal it in.  It's very important to give your pie some cover art otherwise it looks like you're lacking in creativity when you pull it out the oven in front of guests.  Don't overdo it though.

Next, paint the top with egg white so its shiny and prick a few holes in the top using a toothpick.

Bake that thing at 190 degrees for as long as it takes to make  it golden brown.  Be aware that liquid might come out during the cooking process so make sure you have something below the pie tin to catch that.

The trick to getting the pie out of the tin is to place a plate on top of the pie then flip it over.  the pie will come out.  Then put another plate on top of the pie and flip it again.  If it doesn't come out then don't force it.  Ways to guarantee this fails: don't use a non-stick pie tin, forget to use spray and cook or some sort of edible lubricant, undercook the pie bottom, etc.

Voila!  Pie.  Serve it with a salad and enjoy.

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