- 3 T olive oil
- 2 T butter
- 2 onions, chopped
- 2 kg ostrich steaks, cubed
- 6 twigs of fresh thyme
- 2 cups quality beef stock
- ground cloves
- ground coriander
- ground cinnamon
- 4 T blackcurrant jam
- 2 T redcurrant jelly
- 3 T port (or apple juice)
- salt and black pepper, to taste
- 2 rolls puff pastry
Heat oven to 220°C.
Heat olive oil and butter with thyme, and sauté onions and ostrich.
Add stock and simmer with lid on for about 2 hours or until soft. Leave to cool then flake meat. Add spices, blackcurrant jam, redcurrant jelly and port (or apple juice). Season to taste.
Place a layer of puff pastry on baking tray and cut a third of the way in on either side to make strips.
Spread filling down the centre and plait the strips over as shown in photograph. Repeat for second pie.
Bake for about 20 – 25 minutes, or until golden brown.
Slice and serve with redcurrant or quince jelly.
Cook's note: Woolworths sells a perfectly flaky all-butter puff pastry that is ideal for use in this recipe.