Recipes > Savanna Pies

Yebo Mealie Pie

Ingredients
  • 410 g creamed sweetcorn
  • 410 g whole kernel corn
  • 3 mealies, corn cut off the cobs
  • 3 large tomatoes, chopped
  • 5 large eggs
  • 5 ml vanilla essence
  • 45 ml brown sugar
  • 125 ml milk
  • 80 ml cake flour
  • 15 ml baking powder
  • salt, pepper, cinnamon and nutmeg, to taste
  • 500 ml Cheddar cheese, grated
Method

Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla essence, sugar and milk. Mix the dry ingredients together and add the cheese, reserving some for the top. Bake in a preheated 170 ºC oven for 75 minutes or until set. Serve warm or cold.

 

Karoo Ostrich Pie

Ingredients
  • 2 kg ostrich neck, on the bone and cut into chunks
  • 500 ml water
  • 1 onion
  • 12 cloves
  • 1 bay leaf
  • 6 peppercorns
  • 2 garlic cloves, peeled and crushed
  • 5 ml ground coriander
  • 2 ml cayenne pepper
  • 10 ml mustard powder
  • 10 ml sugar
  • 30 ml wine vinegar
  • 10 ml salt
  • 2 ml black pepper
  • 20 ml cornflour, dissolved in a little cold water (optional)
  • 400 g frozen puff pastry, defrosted
Method

Simmer meat gently in water with onion spiked with cloves, bay leaf and peppercorns for about 2 1/2 hours, until meat is very tender and falling off the bones. Allow to cool in the stock, then flake meat off the bones. Remove bay leaf and return meat to stock. Add remaining ingredients, except pastry, and bring to the boil. Thicken with a little cornflour if too watery. Spoon meat into a large pie dish, place spiked onion in centre and allow to cool (at this stage the meat can be frozen or kept overnight in the fridge). Roll out pastry, cut out a few leaf shapes for steam to escape and cover pie. (The onion prevents the pastry from sagging.) Bake for 1 hour at 180 ºC until browned, crisp and golden.

 

Free State Beef and Beer Pie

Ingredients
  • oil
  • 250 g small onions, cleaned
  • 700 g beef cubes
  • 85 ml cake flour
  • 300 ml meat stock
  • 300 ml beer
  • 30 ml fresh, chopped parsley
  • salt and freshly ground pepper
  • 500 g frozen puff pastry defrosted
  • whisked egg yolk
Method

Preheat the oven to 200 ºC (400 ºF). Sauté the onions in a little oil until soft. Remove from the pan and set aside. Fry the beef cubes in the oil until brown. Return the onions to the pan and sprinkle with cake flour, mixing well. Add the stock and the beer. Reduce the heat and simmer until the sauce thickens and the meat is tender. Season with parsley and salt and pepper. On a lightly floured surface roll out the pastry until thinner. Line 4 small oven dishes or 8 aluminium foil containers, 9 cm in diameter with the pastry. Brush the edges with the egg yolk. Spoon the filling into the pie shells. Cut out 4 (or 8) lids from the pastry and place on top. Press the edges firmly together. Make a hole in the centre of the pastry, brush with egg yolk and bake for 35 minutes or until the pastry is golden brown. Serve with vegetables. Makes 4-8 pies.

 

Rugby Boerewors Pie

Ingredients
  • 500 g boerewors, casings removed
  • 1 onion, sliced into rings
  • oil
  • 2 extra-large eggs, beaten
  • 125 ml milk
  • salt and pepper
  • 2 ml mustard powder
  • 25 ml finely chopped parsley
  • 50 g grated Cheddar cheese
Method

Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done. Serve with a salad. Serves 4.