"This is traditionally served on Eid morning for early brunch when the men come from the mosque and the first celebratory wishes begins. The table will be laden with all types of snacks, but it is the mince pie that will always be the showstopper on this beautiful and auspicious morning. " – Fatima Sydow. This recipe works as one large pie, or several smaller ones as pictured.
- 50 g sago
- 1 cup water
- 1 T oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 kg lean beef mince
- 1 t salt
- 2 t black pepper
- 2 rolls ready-made puff pastry
- 3 hard-boiled free-range eggs
- 1 free-range egg, beaten
1. Place the sago in a small bowl and add the water. Soak until doubled in size.
2. Heat the oil in a pan and add the onions, cloves and garlic and cook until golden brown.
3. Add the mince, salt and pepper and cook until the mince is brown and dry, about 15 minutes. Add the soaked sago and water and cook until the water has evaporated, and the sago is translucent, about 15 minutes. Transfer the mince to a bowl and cool. Grate the eggs and add to the mince.
4. Preheat the oven to 200°C. To make one large pie, place a layer of pastry on a greased baking tray and evenly spread over the mince filling. Lay the second layer of pastry on top and make sure the ends are squeezed together. Prick the pastry with a fork a few times to allow the steam to escape while baking. Brush the top of the pastry with the beaten egg. Alternatively, make 8-10 smaller pies. Bake for 30–35 minutes, or until golden brown.
Cook’s notes: If you don't have sago and you want that thick pie consistency, you can add gravy granules, cornflour or regular flour. If you want a bigger pie, add more mince and make sure you spread it out well so it doesn't fall apart when sliced. Thaw frozen pastry in the fridge overnight to prevent cracking when rolling it out.
Production: Khanya Mzongwana
Photograph: Jan Ras