FOOD FOR THE SOUL
OSTRICH STEAK AND PEPPER PIES
A good home-made pie filled with tender chunks of meat and gravy is very hard to resist. Ostrich goulash is more economical and healthier than beef; you’ll be surprised how delicious this filling tastes too.
Serves: 6
Preparation time: 45 minutes
Cooking time: approximately 2 hours
Oven temperature: 200oC
♥ 40ml butter
♥ 40ml olive oil
♥ 1kg ostrich goulash pieces
♥ 30ml brandy
♥ 2 medium onions, chopped
♥ 3 cloves garlic, crushed
♥ 15ml flour
♥ 1 litre prepared beef stock
♥ 10ml bruised Madagascan green peppercorns (or use 5ml ground black peppercorns)
♥ 2 bay leaves
♥ 1 Granny Smith apple, peeled, cored and cubed
♥ 2 sheets of ready-made puff pastry
♥ 1 egg, whisked with 15ml water
1 Heat a little butter and oil together in a heavy-based saucepan. Once the pan is very hot, add a batch of ostrich pieces. Brown the meat on all sides and then remove it from the saucepan and set it aside. Repeat the process with the remaining meat.
When the last batch of meat is finished browning, add all of the meat back to the pan. Once it is hot, add the brandy
