MAKES65-70RUSKS
PREPARATION: 15 MIN
BAKING:20-25MIN
COOLING: 30 MIN
DRYING:OVERNIGHT1kgcakeflour
180ml(¾c)sugar
10ml(2t)salt
20ml(4t)bakingpowder
500gcoldbutter,cubed
500ml(2c)amasi
2 eggsPreheattheovento180°C.
Greasea 40x 25cm
bakingsheetwithnon-
stickspray.
1 Mixthecakeflour,
sugar,saltandbaking
powder.Rubthebutter
intotheflourmixture
untilthetextureislikethatofbreadcrumbs.
2 Ina separatebowl, whisk
theamasiand eggs to-
getherandadd to the
flourmixture. Combine
well,thentransfer the
doughtothebaking
sheet.
3 Bakefor20-25 minutes
oruntildone.Leave to
cooloutsidethe oven
for 30 minutes,then
turnout.
4 Reducetheoven temper-
atureto60°C and switch
ontheovenfan. Slice the
rusksintolong pieces
andarrangeon the oven
rack.Leaveintheoven
overnighttodry.
5 Storeinanairtight
container.AMASI RUSKS
SERVES 6
PREPARATION: 15 MIN
MARINATING:OVERNIGHT
COOKING:1½HOURS1kgpotjiekosorstewing
beef
saltandfreshlyground
pepper
250ml(1c)amasi
4 garliccloves,bruised
FILLING
30ml(2T)oil
2 onions,chopped
2 garliccloves,chopped
2 celerysticks,roughly
chopped
4 carrots,roughlychopped
2 bayleaves
30ml(2T)flour
500ml(2c)beefstock
5ml(1t)eachgroundcumin
andcoriander
2,5ml(½t)cayennepepper
500ml(2c)waterHEARTYBEEFPIE
themarinadeandaddto
theveggiesinthepot.
Sprinkletheflourover
andmixwell.
4 Pourinthestockand
addthespices.Addthe
waterandbringtothe
boil.
5 Cookthemeatslowly
for1 houroruntilthe
meatistender.Remove
fromtheheatanddis-
cardanybones.Season
withmoresaltand
freshlygroundpepper
ifyoulike.
6 PiePreheattheoven
to200°C.Transferthe
piefillingtothepiedish
orovenproof dish and
cover with the puff pas-
try. Lightly brush the
egg mixture over the
pastry. Cut a slit in the
top and bake for 25-30
minutes or until the pas-
try is golden brown and
done.(Turn over)Marinating the beef in amasi ensures the meat
is tender and juicy.PIE
1 roll(400g)puffpastry
1 egg yolk lightly whisked
with 15ml (1T) waterKeepa piedishoroven-
proofdishhandy.
1 Season the meat well
with salt and freshly
ground pepper. Transfer
to a marinating dish and
pour the amasi over.
Tuck the garlic in be-
tween the meat pieces
and mix everything well.
Coverandmarinate
overnightinthefridge.
2 Filling Heat the oil in a
deep saucepan or pot
and fry the onions and
garlic until fragrant. Add
the celery, carrots and
bayleavesandstir-fry
for 5 minutes.
ASSISTANT: WALEED ALEXANDER 3 Removethemeatfrom
t – teaspoon/s T – tablespoon/s c – cup/s you.co.za^ 22 AUGUST 2019 |^27YOU LIFESTYLE