INFUSED WITH LOCAL FLAVOUR

PINOTAGE BEEF PIES

SERVES 6 PREPARATION: 30 MIN COOLING: 1 HOUR COOKING: 3½-4 HOURS RESTING: 10 MIN

FILLING

1,5-2kg bone-in beef, cut into chunks
salt and freshly ground pepper
30ml (2T) olive oil
15ml (1T) butter
2 onions, sliced
2-3 leeks, sliced
4 garlic cloves, finely chopped
2 bay leaves
100g tomato paste
375ml (1½c) Pinotage or strong rooibos tea
250ml (1c) beef stock, plus extra stock or boiling water
1 can (410g) whole tomatoes in tomato juice
250g brown mushrooms, quartered
handful of fresh parsley, chopped
finely grated zest of 1 lemon (optional)

CRUST

500g puff pastry
1 egg, whisked
rosemary sprigs

TO SERVE

creamy mashed potatoes or a fresh salad

1 Filling Season the meat with the salt and pepper. Heat the oil in a large heavy-bottom saucepan and fry the meat in batches until golden brown. Remove from the saucepan and set aside.

Melt the butter in