What are the main ingredients in Comforting Ostrich Pot Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Egg/s, Butter (optional), Milk

What is the nutritional information of Comforting Ostrich Pot Pie?

Calories: 1306, Carbs: 150 grams, Fat: grams, Protein: 57.5 grams, Sugar: 19 grams, Salt: 1578 grams

How do I prepare Comforting Ostrich Pot Pie?

MIX THE DOUGH: Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge. GOLDEN PASTRY: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through. PIE TIME!: Serve up a hearty helping of ostrich pot pie. Scatter over the chopped parsley and it’s time to eat! FAB FILLING: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced carrots until soft, 4-5 minutes (shifting occasionally). Add the ostrich pieces, the sliced mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 2 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 200ml of boiling water. Simmer, uncovered until the ostrich is soft and the sauce has reduced, 3-4 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas. Season to taste.

What should be prepared from my kitchen to make Comforting Ostrich Pot Pie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Egg/s, Butter (optional), Milk

Comforting Ostrich Pot Pie

Name: Comforting Ostrich Pot Pie
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Egg/s; Butter (optional); Milk

Hold onto your hats (and forks), because this recipe will knock your socks off. We’re talking tender, juicy ostrich in a rich, red wine gravy with leeks, mushrooms, carrots and peas. Topped with a flaky, golden homemade pastry crust. Trust us, this is one pot pie you don’t want to miss.

Comforting Ostrich Pot Pie

with homemade shortcrust pastry & red wine

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Butter
Button Mushrooms
Cake Flour
Carrot
Free-range Ostrich Chunks
Fresh Parsley
Leeks
Nomu Beef Stock Concentrate Liquid
NOMU Provençal Rub
Ostrich
Peas
Red Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Egg/s
Butter (optional)
Milk

Serves 1

MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 160ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix in ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced carrots until soft, 3-4 minutes (shifting occasionally). Add the ostrich pieces, the sliced mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 1 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 100ml of boiling water. Simmer, uncovered until the ostrich is soft and the sauce has reduced, 3-4 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas. Season to taste.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of ostrich pot pie. Scatter over the chopped parsley and it’s time to eat!

Cake Flour - 200ml
Butter - 50g
Leeks - 100g
Carrot - 120g
Free-range Ostrich Chunks - 150g
Button Mushrooms - 125g
NOMU Provençal Rub - 10ml
Red Wine - 50ml
Nomu Beef Stock Concentrate Liquid - 1
Peas - 50g
Fresh Parsley - 1

Download the Recipe

Serves 2

MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced carrots until soft, 4-5 minutes (shifting occasionally). Add the ostrich pieces, the sliced mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 2 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 200ml of boiling water. Simmer, uncovered until the ostrich is soft and the sauce has reduced, 3-4 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas. Season to taste.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a small, deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of ostrich pot pie. Scatter over the chopped parsley and it’s time to eat!

Cake Flour - 400ml
Butter - 100g
Leeks - 200g
Carrot - 240g
Free-range Ostrich Chunks - 300g
Button Mushrooms - 250g
NOMU Provençal Rub - 20ml
Red Wine - 100ml
Nomu Beef Stock Concentrate Liquid - 1
Peas - 100g
Fresh Parsley - 1

Download the Recipe

Serves 3

MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 500ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix in ¾ of the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced carrots until soft, 5-6 minutes (shifting occasionally). Add the ostrich pieces, the sliced mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 3 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 300ml of boiling water. Simmer, uncovered until the ostrich is soft and the sauce has reduced, 4-5 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas. Season to taste.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of ostrich pot pie. Scatter over the chopped parsley and it’s time to eat!

Cake Flour - 600ml
Butter - 150g
Leeks - 300g
Carrot - 360g
Free-range Ostrich Chunks - 450g
Button Mushrooms - 375g
NOMU Provençal Rub - 30ml
Red Wine - 150ml
Nomu Beef Stock Concentrate Liquid - 1
Peas - 150g
Fresh Parsley - 1

Download the Recipe

Serves 4

MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 650ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
FAB FILLING
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and diced carrots until soft, 6-7 minutes (shifting occasionally). Add the ostrich pieces, the sliced mushrooms, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting occasionally). Add 4 tbsp of the remaining flour and the wine. Mix until the flour is incorporated. Add the beef stock and 400ml of boiling water. Simmer, uncovered until the ostrich is soft and the sauce has reduced, 4-5 minutes. If the meat is not soft, add an extra splash of water and continue simmering until soft. In the final minute, mix through the peas. Season to taste.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on the sprinkled flour. Dust a rolling pin (or bottle) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a deep oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
PIE TIME!
Serve up a hearty helping of ostrich pot pie. Scatter over the chopped parsley and it’s time to eat!