Good morning ye all!!!
Let's ask Wacktazz to sell us some Buff Pies at the cricket next week!!
Can we ask him?
I tried, but there is caterers allocated already.
I have, however decided to give the perfect recipe to the perfect pie!
Take 4kgs of venison goulash - if you cant get buff meat and cut into smaller pieces as you desire. Add 1.5kg of topside mince (this is purely to make sure its not too dry)
Brown the meat slightly, making sure not to overdo it. Now add salt and pepper to taste as well as a 1/4 teaspoon cloves and some bbq spice. Add enough water to cover at least half the ingredients and start boiling away. Be patient- if the meat is tough, it will cook at least three or more hours untill its tender. After about and hours cooking add gravy powder (bisto)- which is mixed with water obviously, making sure tiy do not add too much, this stage is only for flavour. So do not add too much because you do not want a gravy at this stage
When you reckon the meat is nice and tender, most of the water should be boiled away by now. Add enough gravy powder to now make a thick gravy and cook for a few more minutes. Here I throw in some veggies- frozen works perfectly- but no potatoes or onions.
Cool down, overnight preferebly.
The fun part starts now. I normally buy in pastry rolls from a wholesaler, but you can use the blue and white packets available at pick n pays or wherever. One roll is enough for two pies. The 2kg roll we buy is enough for 14 pies. Cut out the pastry in the shape of a sideplate. Add your meat in the middle and brush the bottom edge of the pastry with a beaten egg. ( about 1.5 cm in diametre, all the way around the bottom half) Fold the top part of the pastry over the meat,
and seal with your fingers at first and then with a fork
This recipe is enough for about 30 pies, if you make it the same size as I did- but you can make less
Now freeze for at least 6 hours, untill its hard, and bake from frozen, with a bit of egg on top at 180 for 40 minutes.
I normally took some of the exces water from the pies in the beginning and add some gravy powder and a bit of meat if you want. Easy as pie!!!
I have some 40 pies in my freezer- so who's coming over???
I am still in Skz, so will be there for the cricket!!