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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Thu Feb 18, 2010 10:16 pm 
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Can we still become members? :huh: I have the photographic proof and will post it as soon as my daughter becomes available. One day, perhaps later rather than sooner, I will become computer literate!
Bushmom and her two Bushbabies [They are forum members too, just not very active]

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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Thu Feb 18, 2010 10:19 pm 
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Of course BushMom and two Bushbabies! :thumbs_up: Just post the pics and it is done. :thumbs_up: :wink:

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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Mon Mar 01, 2010 6:55 pm 
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None left here.....must be because I never had any. :cry:

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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Mon Mar 01, 2010 7:26 pm 
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Matthysie that is dreadful .never tasted a buff pie.. oh dear Well they are far superior to provitas.

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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Mon Mar 01, 2010 8:07 pm 
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MATTHYS wrote:
None left here.....must be because I never had any. :cry:


Join the club Matthys.
have been chasing those darn things for two years in a row and never succeded in getting one . :evil: :evil:


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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Mon Mar 01, 2010 8:42 pm 
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Is not an honour, actually. We are losers ! :cry:

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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Thu Mar 04, 2010 10:05 am 
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Good morning ye all!!!
TheunsH wrote:
TheunsH wrote:
Let's ask Wacktazz to sell us some Buff Pies at the cricket next week!! :dance: :dance:

Can we ask him? :huh:

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,
Image
and seal with your fingers at first and then with a fork
Image
This recipe is enough for about 30 pies, if you make it the same size as I did- but you can make less
Image
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.

Gravy:
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!!

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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Thu Mar 04, 2010 1:34 pm 
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Thanks Wack, :thumbs_up: now where can I find a stray buffalo :huh:

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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Thu Mar 04, 2010 8:32 pm 
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Hey WT---- Thanks very much for the very selfless publication of your time honoured and much loved recipe :dance: Might not be doing catering size mountains of them but I am very happy to give the recipe a whirl subbing the buff with some thinly sliced beef rump :hmz: or maybe fillet :hmz: ...... 2 rolls of pastry defrosting as we speak...... will give feedback ASAP... Probably turn out to be a case of ....often imitated, never replicated... but I am afraid I live in Cape Town and I also live in hope... :lol:


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 Post subject: Re: Wacktazz Buff Pasty Club
Unread postPosted: Thu Mar 04, 2010 9:13 pm 
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AjayB wrote:
I am very happy to give the recipe a whirl subbing the buff with some thinly sliced beef rump :hmz: or maybe fillet :hmz: ...... 2 rolls of pastry defrosting as we speak...... will give feedback ASAP...

I've done it with beef as well, and its fine, but then it must be goulash. It safes lots of cooking time, and if you have a pressure cooker, its done in about 30 minutes from start to finish

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 Post subject: Re: Nkuhlu Buff Pasty Club
Unread postPosted: Sat Mar 13, 2010 10:03 am 
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Lionspoon wrote:
When did the wacktazz buff pasty club become the Nkuhlu buff pasty club and why? :hmz:


When Wacktazz left the employ of the concession holder ... I hear the pie quality has subsequently changed dramatically .

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 Post subject: Re: Nkuhlu Buff Pasty Club
Unread postPosted: Sat Mar 13, 2010 2:20 pm 
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As the originator, I changed it on my own initiative after some behind the scenes discussions.

This is in no way a sleight on Wack at all, but it was getting away from the original idea.

Sadly Wack is no longer there but Nkuhlu is still part of Kruger and I am hoping that we can still do 'team building' through it.

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 Post subject: Re: Nkuhlu Buff Pasty Club
Unread postPosted: Sat Mar 13, 2010 7:51 pm 
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:thumbs_up: here's to Nkuhlu's team, I hope they know how famous they are and that they keep up the their good name :thumbs_up:


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 Post subject: Re: Nkuhlu Buff Pasty Club
Unread postPosted: Tue Mar 16, 2010 7:44 am 
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Location: Not in KNP.....
Hi Everyone :yaya:

This weekend on our way down to LS we stopped at Nkuhlu just for one thing.. the buff pasty! When we got there we were told they dont have available :( They then tried to get us something else to eat but we said we will push through till LS. When the women heard this she said they still have 2 more Buff Pasties left. When we got them they were so hard you couldve knocket the monkeys out with it!!

Indeed it was terrible service!! Wacktazz you are needed there man! That place is falling out!

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 Post subject: Re: Nkuhlu Buff Pasty Club
Unread postPosted: Tue Mar 16, 2010 9:11 am 
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AjayB wrote:
Well feedback as promised.....First round attempt at the recipe was a resounding flop .....Much too dry and even though the flavour was very good I think I made a bit of a dogs breakfast of the shaved down proportions. Family not terribly impressed either and the mere mention of the word pie has elicited some nervous glances in recent days......Back to peeling spuds for me I reckon :D

Now you understand my frustrations the firs few months of getting it right.
Play around again, adding more gravy in. you will get it right

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