This traditional English dish has become part of South African culture. A quick and easy…
Ostrich Neck Pot Pie with cardamon
Ostrich Neck Pot Pie with cardamon
When it is cold out, nothing beats a hearty pie with lots of gravy. The Cardamon adds an extra, almost sweet, flavour to this pie.
Preparation Time
20min
Cooking Time
2,5hrs
Servings
4-6
INGREDIENTS
- 1,5kg Ostrich neck, cut into pieces
- 200g streaky bacon, chopped
- 25ml olive oil
- 4 cloves garlic, crushed
- 3 carrots, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 15ml ground ginger
- 4 cardamom pods, cracked
- 1 cinnamon stick
- 2,5ml ground nutmeg
- 2,5ml ground cumin seeds
- Salt and black pepper, to taste
- 250ml tomato purée
- 2 sprigs fresh rosemary, chopped
- 2 sprigs fresh thyme, chopped
- 400ml beef stock, prepared
- 1 punnet of button mushrooms, sliced • 1 roll puff pastry
- 1 egg, beaten
DIRECTIONS
METHOD:
- In a heavy-based saucepan heat the oil and fry the bacon and half the onions, until the onions are soft and translucent.
- Add the carrots, the rest of the onion, celery, garlic, ginger, and all the spices. Sweat it down until the onions are translucent.
- Add the meat to the saucepan to brown and add salt and pepper to taste.
- Once browned, add the tomato purée, rosemary, thyme, and stock.
- Allow to simmer, with the lid on, for approximately 60 min, until the meat is tender and falls off
the bone. - Remove from the heat. Remove the meat from the saucepan. Discard the bones and cinnamon
stick. Chop the meat into smaller pieces and return to the saucepan. Add the mushrooms. - Bring to a boil and allow to simmer until the mushrooms are soft and the sauce has thickened.
Once done, remove from the heat and allow to cool. - Preheat the oven to 200 oC.
- Fill the pie dish with the meat mixture and place the pastry on top. Trim the edges and make a
few small holes in the pastry for the steam to escape. Decorate with the remaining pastry. - Brush the pastry with the egg and bake for approximately 20 min, until golden brown.
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