Pastei (mince-and-egg pie)
12
Easy
30 minutes, plus 15 minutes’ chilling time
30–40 minutes
Towards the middle of Ramadan, the question on everyone’s lips will inevitably be what’s for lunch on Eid? Breyani, lamb, seafood? Who is bringing what? But almost everyone will agree that pastei – or some form of pie – is almost guaranteed to be on the breakfast table. Along with corned beef, freshly baked bread, delectable little sandwiches and a sweet treat, of course! This pie also makes a lovely weekday supper with roasted veggies or salad. I usually make my pie at least a week or two in advance and freeze it. It’s one less thing to worry about on Eid morning.
Ingredients
Method
- 3 T olive oil
- 1 large onion, finely chopped
- 2 t minced garlic
- 2 green chillies, finely chopped
- 1 kg beef mince
- 1 t crushed red chilli flakes
- 1 T coarsely ground black pepper
- 2 t salt
- 1 t smoked paprika
- 2 bay leaves
- ½ t ground cloves
- ½ t allspice
- ½ t ground nutmeg
- 1 t potjiekos spice
- 3 T Worcestershire sauce
- 1 cup water
- 100 g sago, soaked in 1 cup cold water
- 45 g vermicelli, crushed
- 100 g butter
- ½ cup fresh coriander chopped
- 2 x 400 g packs Woolworths frozen puff pastry, thawed
- 6 extra-large free-range eggs, hard-boiled and grated
- 1 free-range egg, beaten
- 2 t sesame seeds, to garnish
Method
Ingredients
1. Preheat the oven to 190°C. Heat the oil in a saucepan over a medium heat. Add the onion, garlic, chillies and mince. Cook until the mixture looks crumbly, about 7–8 minutes.
2. Add all the spices, the Worcestershire sauce and water and cook for a further 8–10 minutes.
3. Add the soaked sago and vermicelli and reduce the heat slightly. Cook for a further 3 minutes, then remove from the heat. Stir in the butter and coriander, then allow it to cool completely.
4. Line a 30 x 25 cm baking dish with 1 packet of pastry and scoop the cooled mince mixture into the dish. Sprinkle over the grated egg and sprinkle over a little ground pepper and nutmeg. Cover with the remaining pastry and brush with the beaten egg. Sprinkle with the sesame seeds.
5. Chill for at least 15 minutes, then cut into squares with a sharp knife. Bake for 30–40 minutes, or until the pastry is golden.
Videographer: Barry de Villiers
Photographer: Shavan Rahim
Food Assistant: Bianca Jones
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