eCook Meal
Homemade Ostrich Pot Pie
with handmade shortcrust pastry & red wine
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.
Serving guide
Choose your portion size.
MIX THE DOUGH
Preheat the oven to 200°C. Boil a 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 and seasoning.
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 until it's thin. Spoon the pie filling into 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 until the pastry is golden and cooked through, 20-25 minutes.
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 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 and seasoning.
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 until it's thin. 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 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 and seasoning.
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 until it's thin. 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 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 and seasoning.
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 until it's thin. 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R276.18
for 4 servings · R69.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Butter needs 200 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 29% of packR10.57
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Red Wine needs 200 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
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Leeks needs 400 gSweet Potato and Leek Soup 400 g 400 g at R37.99 · 100% of packR37.99
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Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- NOMU Beef Stock
- NOMU Provençal Rub
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Homemade Ostrich Pot Pie?
The preparation time for Homemade Ostrich Pot Pie with handmade shortcrust pastry & red wine is between 25 and 40 minutes.
What is the total time required to make Homemade Ostrich Pot Pie with handmade shortcrust pastry & red wine?
The total time required to make Homemade Ostrich Pot Pie with handmade shortcrust pastry & red wine is between 40 and 60 minutes.
How many servings does Homemade Ostrich Pot Pie provide?
4 servings
What are the main ingredients in Homemade Ostrich Pot Pie?
Beef, Butter, Button Mushrooms, Cake Flour, Carrot, Leek, NOMU Beef Stock, NOMU Provençal Rub, Ostrich, Parsley, Pea, Red Wine
What is the nutritional information of Homemade Ostrich Pot Pie?
Calories: 1217, Carbs: 117 grams, Fat: grams, Protein: 51.3 grams, Sugar: 46.5 grams, Salt: 1197 grams
How do I prepare Homemade Ostrich Pot Pie?
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 until it's thin. 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. MIX THE DOUGH: Preheat the oven to 200°C. Boil a 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. 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 and seasoning.
What should be prepared from my kitchen to make Homemade Ostrich Pot Pie?
Beef, Butter, Button Mushrooms, Cake Flour, Carrot, Leek, NOMU Beef Stock, NOMU Provençal Rub, Ostrich, Parsley, Pea, Red Wine
How many calories does Homemade Ostrich Pot Pie have?
1217 calories
How much fat content does Homemade Ostrich Pot Pie have?
grams