eCook Meal
Homemade Ostrich & Ale Pie
with plump peas
Pastry is notoriously known for being diffiult to master, except if you cook with UCOOK, Chef! We show you how to make a homemade shortcrust pastry, which will become a golden pie dome over a rich, milk stout & gravy sauce. This coats browned ostrich, carrot, peas & leeks, which ensures a satisfying bite as you dig your fork into these layers of flavour Served with a spicy cream spinach.
Serving guide
Choose your portion size.
PIE PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve a tablespoon for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 1 egg and a pinch of salt. Using a fork, mix ½ of the whisked 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.
A FILLING PIE FILLING
Place a pot with a lid over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot and season. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry ¾ of the leeks until soft, 3-4 minutes (shifting frequently). Add the carrots and tomato paste, and fry until fragrant, 3-4 minutes. Deglaze the pot with 50ml [100ml]|#7DA0D7 of the milk stout. Reduce the heat, return the ostrich strips to the pot, add a splash of water, and whisk in the gravy base. Simmer thickened, 2-4 minutes. Remove from the heat, add the peas, and the seasoning.
COVER & BAKE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into 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 pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or the remaining egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
CREAMY Spinach
Place a pan over medium-high heat with a drizzle of oil or a knob of Butter (optional). When hot, fry the remaining leeks until soft, 2-3 minutes (shifting frequently). Add the Spinach and chilli flakes, season, and cook until wilted, 2-3 minutes. Remove from the heat and mix through the crème fraîche. Loosen with milk (optional).
MY, MY HOMEMADE PIE!
Remove your pie from the oven, bowl up the cream Spinach, and enjoy dinner, Chef.
PIE PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve a tablespoon for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 1 egg and a pinch of salt. Using a fork, mix ½ of the whisked 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.
A FILLING PIE FILLING
Place a pot with a lid over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot and season. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry ¾ of the leeks until soft, 3-4 minutes (shifting frequently). Add the carrots and tomato paste, and fry until fragrant, 3-4 minutes. Deglaze the pot with 50ml [100ml]|#7DA0D7 of the milk stout. Reduce the heat, return the ostrich strips to the pot, add a splash of water, and whisk in the gravy base. Simmer until thickened, 2-4 minutes. Remove from the heat, add the peas, and the seasoning.
COVER & BAKE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into 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 pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or the remaining egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
CREAMY Spinach
Place a pan over medium-high heat with a drizzle of oil or a knob of Butter (optional). When hot, fry the remaining leeks until soft, 2-3 minutes (shifting frequently). Add the Spinach and chilli flakes, season, and cook until wilted, 2-3 minutes. Remove from the heat and mix through the crème fraîche. Loosen with milk (optional).
MY, MY HOMEMADE PIE!
Remove your pie from the oven, bowl up the cream Spinach, and enjoy dinner, Chef.
PIE PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve a tablespoon for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 2 eggs and a pinch of salt. Using a fork, mix ¾ of the whisked 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.
A FILLING PIE FILLING
Place a pot with a lid over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot and season. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry ¾ of the leeks until soft, 3-4 minutes (shifting frequently). Add the carrots and tomato paste, and fry until fragrant, 3-4 minutes. Deglaze the pot with 50ml [100ml]|#7DA0D7 of the milk stout. Reduce the heat, return the ostrich strips to the pot, add a splash of water, and whisk in the gravy base. Simmer until thickened, 2-4 minutes. Remove from the heat, add the peas, and the seasoning.
COVER & BAKE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into 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 pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or the remaining egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes
CREAMY Spinach
Place a pan over medium-high heat with a drizzle of oil or a knob of Butter (optional). When hot, fry the remaining leeks until soft, 2-3 minutes (shifting frequently). Add the Spinach and chilli flakes, season, and cook until soft, 3-4 minutes. Remove from the heat and mix through the crème fraîche. Loosen with milk (optional).
MY, MY HOMEMADE PIE!
Remove your pie from the oven, bowl up the cream Spinach, and enjoy dinner, Chef.
PIE PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve a tablespoon for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 2 eggs and a pinch of salt. Using a fork, mix ¾ of the whisked 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.
A FILLING PIE FILLING
Place a pot with a lid over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pot and season. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry ¾ of the leeks until soft, 3-4 minutes (shifting frequently). Add the carrots and tomato paste, and fry until fragrant, 4-6 minutes. Deglaze the pot with 150ml [200ml]|#7DA0D7 of the milk stout. Reduce the heat, return the ostrich strips to the pot, add a splash of water, and whisk in the gravy base. Simmer until thickened, 4-6 minutes. Remove from the heat, add the peas, and the seasoning.
COVER & BAKE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into 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 pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or the remaining egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes
CREAMY Spinach
Place a pan over medium-high heat with a drizzle of oil or a knob of Butter (optional). When hot, fry the remaining leeks until soft, 2-3 minutes (shifting frequently). Add the Spinach and chilli flakes, season, and cook until soft, 3-4 minutes. Remove from the heat and mix through the crème fraîche. Loosen with milk (optional).
MY, MY HOMEMADE PIE!
Remove your pie from the oven, bowl up the cream Spinach, and enjoy dinner, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R108.48
for 4 servings · R27.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
-
Spinach needs 200 gWhole Spinach 350 g 350 g at R22.99 · 57% of packR13.14
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Butter needs 200 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 29% of packR10.57
-
Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
Not in the Woolies basket — source these elsewhere:
- Gravy Base
- Dried Chilli Flakes
- Cake Flour
- Milk Stout
- Free-range Ostrich Strips
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Homemade Ostrich & Ale Pie?
The preparation time for Homemade Ostrich & Ale Pie with plump peas is between 40 and 60 minutes.
What is the total time required to make Homemade Ostrich & Ale Pie with plump peas?
The total time required to make Homemade Ostrich & Ale Pie with plump peas is between 50 and 70 minutes.
How many servings does Homemade Ostrich & Ale Pie provide?
4 servings
What are the main ingredients in Homemade Ostrich & Ale Pie?
Butter, Cake Flour, Carrot, Creme Fraiche, Dried Chilli Flakes, Free-Range Ostrich Strips, Gravy Base, Leeks, Milk Stout, Ostrich, Peas, Spinach, Tomato Paste
What is the nutritional information of Homemade Ostrich & Ale Pie?
Calories: 1464, Carbs: 132 grams, Fat: grams, Protein: 49.9 grams, Sugar: 18.1 grams, Salt: 1072 grams
How do I prepare Homemade Ostrich & Ale Pie?
A FILLING PIE FILLING: Place a pot with a lid over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot and season. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry ¾ of the leeks until soft, 3-4 minutes (shifting frequently). Add the carrots and tomato paste, and fry until fragrant, 3-4 minutes. Deglaze the pot with 50ml [100ml]|#7DA0D7 of the milk stout. Reduce the heat, return the ostrich strips to the pot, add a splash of water, and whisk in the gravy base. Simmer until thickened, 2-4 minutes. Remove from the heat, add the peas, and the seasoning. MY, MY HOMEMADE PIE!: Remove your pie from the oven, bowl up the cream spinach, and enjoy dinner, Chef. CREAMY SPINACH: Place a pan over medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the remaining leeks until soft, 2-3 minutes (shifting frequently). Add the spinach and chilli flakes, season, and cook until wilted, 2-3 minutes. Remove from the heat and mix through the crème fraîche. Loosen with milk (optional). COVER & BAKE: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Spoon the pie filling into 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 pastry, and push down the edges to seal. Lightly brush the top of the pastry with milk or the remaining egg and use a knife to pierce a few holes in the top. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes. PIE PASTRY: Preheat the oven to 200°C. Place the flour in a bowl, and reserve a tablespoon for later. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk together 1 egg and a pinch of salt. Using a fork, mix ½ of the whisked 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.
What should be prepared from my kitchen to make Homemade Ostrich & Ale Pie?
Butter, Cake Flour, Carrot, Creme Fraiche, Dried Chilli Flakes, Free-Range Ostrich Strips, Gravy Base, Leeks, Milk Stout, Ostrich, Peas, Spinach, Tomato Paste
How many calories does Homemade Ostrich & Ale Pie have?
1464 calories
How much fat content does Homemade Ostrich & Ale Pie have?
grams