Ostrich mince & cannellini bean pie
I am on a Woolworths high.
Usually I post stuff in the order that I made it, which technically would mean tonight I should be posting the beef pie that I made 3 weeks ago (slacker…) I am sooo very behind here, but like I said, I am on a Woolworths freaking high.
I am the first to say Woolies is expensive and I actually rarely buy groceries there, but the other night I stopped to get some soup on the way home, and I decided to just go through and see what specials they had (buy bulk and save! R10 off! Buy 2 get 1 free!) and holy moly did I win. I spent like R700 and I got enough food to last us till the end of the month. Pork schnitzels, crumbed chicken, fish cakes, beef cubes, mince, soup, soup and more soup, some ready made sauces, puff pastry… and of course ostrich mince. Usually when I do a massive essentials shop like that at Pick n Pay I spend around R1000… there is something to shopping at Woolies when you look out for the specials or the bargain buys – I might even look into getting a Rewards card (not sure how I go about doing that…) cause there were SO many signs saying 10% off for woolies card holders… and It all adds up. I will be a far more regular Woolies shopper from now on.
So back to the ostrich mince. I saw a recipe on Taste Magazine’s website for a beef pie, which looked TOO good but I didnt have the ingredients and I didnt feel like beef so I took the idea and just made my own filling.
You will need:
1 pack Woolworths Ostrich mince (around R30! Not even expensive!)
Woolies puff pastry (SO much better than Today’s puff pastry – puffier and tastier, came out more crispy… and only a couple rands extra)
1 can cannellini beans
5 tbsp Tomato puree
1 tbsp balsamic vinegar
1/2 cup white wine
*preheat the oven to 180*
First fry the onions in some butter.
Add the ostrich mince – ostrich mince doesnt crumble and break up as easily as beef so you have to get in there and make sure it doesn’t get too clumpy.
add a tbsp of rosemary and thyme (or more – depends on taste) and a handful of chopped up dill and the beans.
Pour in the wine and let it reduce.
Add the tomato paste and balsamic vinegar.
Let the mix simmer for a while and keep stirring- you want the final product to be less runny and more reduced so that it can sort of keep a shape if you want it to.
Roll out a sheet of the puff pastry (if you get the Woolworths all butter puff pastry sheets its even better, but that is now getting a tad expensive for me, although the box comes with 20 sheets… maybe I should give it a try and see how economical it is…) and lay it on the bottom of a greased oven tray. Spoon your filling onto the sheet spreading it evenly – keeping it about 2cm away from the sides though!
Beat the egg and brush the sides of your bottom pastry sheet.
Now roll out the other sheet of pastry and lay it on top of your filling – pressing down the sides with a fork. Cut one or two holes in the top to let the steam out while baking.
Bake for 30 minutes or until golden brown. (I bake mine for 25 minutes and then turn the grill on for the last 5 minutes to make the top crispy and golden)
I served it with some peach chutney for extra flavour, and a side salad would go great with this dish!
Serves 4-6 people.