Drum – 22 August 2019

SERVES 6
PREPARATION: 15 MIN

MARINATING:OVERNIGHT
COOKING:1½HR

1kgpotjiekosorstewing
beef
saltandfreshlyground
pepper
250ml(1c)amasi
4 garliccloves,bruised
FILLING
30ml(2T)oil
2 onions,chopped

HEARTYBEEFPIE

with15ml(1T)water

Keepa piedishoroven­

proofdishhandy.

1 Seasonthemeatwell

withthesaltandpepper.

Transfertoa marinating

dishandpourtheamasi

over.Tuckthegarlicin

betweenthemeat

piecesandmixevery­

thingwell.Coverand

marinateovernightin

thefridge.

2 FillingHeattheoilina

deepsaucepanorpot

andfrytheonionsand

Marinating the beef in amasiensuresthemeat

is tender and juicy.

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)water

PIE

1 roll(400g)puffpastry

1 eggyolklightly whisked

garlicuntilfragrant.Add

thecelery,carrotsand

bayleavesandstir­fry

for 5 minutes.

3 Removethemeatfrom

themarinadeandaddto

theveggiesinthepot.

Sprinkletheflourover

andmixwell.

4 Pourinthestockand

addthespices.Addthe

waterandbringtothe

boil.

5 Preheat the oven to

200°C. Meanwhile, cook

the meat slowly for 1

hour or until the meatis

tender. Remove from

the heat and discard

any bones. Season

withmoresaltand

pepperifyoulike.

6 PieTransferthepie

fillingtothepiedish

orovenproof dish and

cover with the puff

pastry. Lightly brush egg

mixtureoverthepastry.

Cuta slitinthetopand

bakefor 25 ­30 minutes

or until the pastry is

golden brown and done.

(Turnover)

FOOD

t – teaspoon/s  T – tablespoon/s  c – cup/s   http://www.drum.co.za 22 AUGUST 2019 |^23