Ingredients

Method

For the pie
• 1 x 1 kg box Woolworths Easy to Cook venison or lamb shanks
• 1 T flour
• 250 g Woolworths frozen phyllo pastry
• ¼ cup olive oil
• sea salt, to taste
• black sesame seeds, for sprinkling
For the mint-and-cucumber yoghurt, mix:
• 5 g fresh mint, chopped
• 1 cucumber, half grated and half sliced
• ½ lemon, zested
• sea salt, to taste
• 1 cup Woolworths Ayrshire double-cream plain yoghurt

Method

Ingredients

1. Preheat the oven to 180°C. Remove the meat from the packaging and place in a small, deep, ovenproof dish and bake, covered, for 20 minutes.

2. Remove from the oven and pour the cooking liquid into a small saucepan. Heat over a medium heat, then add the flour mixed with 4 T water and whisk to incorporate. Simmer for 5 minutes, or until thickened.

3. Pull apart the meat and pour the thickened cooking liquid over the meat. Brush the phyllo pastry with olive oil and scrunch with your hands. Nestle the pastry over the pie, sprinkle with black sesame seeds and salt and bake for 20–30 minutes until golden brown and crunchy.

4. Serve with the minted yoghurt.

Find more pie recipes here. 

Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson