- For pastry
- 350 g cake flour
- 200 g chilled butter, grated
- 60 g Woolworths sliced venison biltong, finely chopped
- 1 t salt
- 4 T iced water
- For pie filling
- 1.5 kg bone-in beef shin, cubed and bones reserved
- 4 T cake flour
- 4 T canola oil
- 90 g Woolworths sliced venison biltong
- 2 shallots, chopped
- 3 carrots, peeled and sliced
- 3 bay leaves
- 3 sprigs fresh thyme
- 3 T tomato paste
- 3 T Worcestershire sauce
- 1 x 340 ml bottle beer (you can use non-alcholic)
- 2 cups beef stock
- sea salt and freshly ground black pepper, to taste
- 2 T extra virgin olive oil
- 1 free-range egg
- 4 T milk
1. To make the pastry, place the flour and butter into a large mixing bowl and rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the biltong, salt and water and knead on a clean, floured surface to form a ball. Cover in cling wrap and chill for 30 minutes.
2. Roll out the pastry to a thickness of 3 mm between two sheets of baking paper. Cut out 6 rounds of pastry using a cookie cutter slightly bigger than the circumference of the moulds of a muffin pan. Cut out 6 lids for the top of each pie one size smaller than the bases. Grease a muffin pan and line 6 moulds with the pastry bases. Prick a few times using a fork, then chill the bases and lids for 30 minutes.
3. To make the filling, dust the cubed meat in the flour. Heat half the canola oil in a saucepan over medium heat and brown the meat and bones in small batches, adding the remaining oil as you go. Set aside the browned meat.
4. Add more butter to the pan, then add the biltong and fry for 1 minute. Add the shallots, carrots, bay leaves and thyme to the same pan used to brown the meat. Soften the shallots slightly, then add the tomato paste, Worcestershire sauce and beer. Using a wooden spoon, scrape the bottom of the pan to dislodge any meat.
5. Add the stock and return the meat and bones to the pan. Season to taste, reduce the heat to low, cover with a lid and cook for 2 hours. Remove from the heat and allow to cool slightly. Remove the marrow from the bones, add to the filling mixture and discard the bones.
6. Preheat the oven to 180°C. Spoon the filling into each pastry base and top with the lids. Crimp the edges using a fork and cut a cross into the top of each pie using a sharp knife. Brush with egg wash and bake for 30–35 minutes, or until the pastry is golden.
7. Allow to cool in the tin for 15–20 minutes, then carefully run a butter knife around the pies to remove from the tins. Serve with hot chips and mustard!
Cook’s note: If you’re running short on time, look out for Woolworths Easy to Cook venison shanks in store. Cook to package instructions, then shred and use as the filling for your pies instead of making your own.
The pastry can also be made using a food processor. Blend the flour and butter until the mixture resembles breadcrumbs, then add the egg and water and blend again. As soon as the dough comes together, knead into a ball, cover with cling wrap and chill.
If you prefer not to add the beer, leave it out and add Port-style fortified wine or extra stock.