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
Comforting Ostrich Pot Pie
with homemade shortcrust pastry & red wine
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Comforting Ostrich Pot Pie?
The preparation time for Comforting Ostrich Pot Pie with homemade shortcrust pastry & red wine is between 25 and 40 minutes.
What is the total time required to make Comforting Ostrich Pot Pie with homemade shortcrust pastry & red wine?
The total time required to make Comforting Ostrich Pot Pie with homemade shortcrust pastry & red wine is between 40 and 60 minutes.
How many servings does Comforting Ostrich Pot Pie provide?
4 servings
What are the main ingredients in Comforting Ostrich Pot Pie?
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
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?
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
How many calories does Comforting Ostrich Pot Pie have?
1306 calories
How much fat content does Comforting Ostrich Pot Pie have?
grams
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