TIP You can of course use beef goulash for the filling, but a combination of cubed meat cut from the beef forequarter (this includes chuck, short rib, shin, neck and brisket) is richer and won't dry out during cooking.
Why two different types of pastry?
Shortcrust and puff pastry are often combined in pie-making. Shortcrust pastry is great for lining pie dishes as it is sturdier than puff pastry and can be rolled out thinly to create a crisp bottom without compressing the delicate layers, while a buttery puff pastry top will give your pies the flakey wow factor.
Makes 12 pies
Preparation: 3 hours • Baking time: 2 hours (filling); 25 minutes (pies) • Oven temperature: 180°C
• 400g puff pastry, thawed • a little beaten egg
FILLING
• olive oil, for shallow-frying
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• 800g beef, cubed (see tip)
• 45ml flour
• salt, to taste
• 30ml tomato paste
• 10ml mixed peppercorns
• 250ml Pinotage or dry red wine
• 500ml beef stock
• 30ml Worcestershire sauce
• bouquet garni (bay leaves, thyme, parsley)
SODA WATER PASTRY
• 500ml (280g) cake flour
• a large pinch of salt
• 250g cold butter, cut into blocks
• 85ml ice-cold soda water
• 15ml brandy or lemon juice
1 PREPARE THE FILLING
• Heat the oil and sauté the onion, • Preheat the oven. Return the meat to the pot and stir in the stock, Worcestershire sauce and herbs. Cover with a lid and bake in the oven for 2 hours. Allow to cool.
