There can be only one

 I love my pie…. I love all pie, with one exception..Steak and kidney. Now this pie I’m going to share with you takes it to the next level of taste.

I will be the first to admit that it is not the best looking car on the foor, but what it lacks for in looks, is made up tenfold  for in taste. As you bite down on this beast you taste all the different meat inside your pie, one after the other, and in some cases two or three flavour’s at a time. This pie is that good that I have Braaied purely to make it.

Well it goes without saying that you’re going to need to have a braai  the night before you make this one. Woo hoo, time for a soirée, who needs an excuse to throw a party anyway.   Having friends over for braai, means there is always going to be meat left over. So when you stumble out of bed the next morning and the only thought on your brain, other than the rounds Mortal Combat  currently  taking place there, is water.  And then the realization hits you… Fatality…. You still have a full house, and instead of looking absolutely fabulous like they did the night before, they have all turned into dazed, confused  and rather ravenous looking zombies. This is then the perfect meal to feed the masses. I mean how do you share chop. By being a little creative you can turn a little meat into a substantial meal.

So grab a beer to pull a flawless victory on the headache, and lets go eat some pie.


Preparation Time:  10 mins
Cooking Time:  35 mins
Oven Temp:  180º C
Difficulty Factor: 2 / 10
Messiness Factor: 6 / 10
Taste Factor: 9 / 10
Visual Appeal Factor: 3 /10
Cost Factor: 1 /10


Braai meat (Cooked)
1 Punnet of Mushrooms
1 Onion
1 Egg 
Puff Pastry – 1 Roll
Cheese (Optional)


Now the best thing about this pie is that most of the prep work has been done the night before all ready, when you made your braai. All that’s left to do is choose one of your Zombified friends that you will find scattered around your house. Give them a pair of scissors and the meat bowl and tell them to cut up all meat into bite size pieces, it is that simple that it’s impossible to bugger up.

Rewind 24 hours first and  go back to the previous night. Braai all the meat until it is almost done, take it off the fire, and put it in the marinade. Once the meat has been marinating for a few minutes, put back on the coals and complete the task at at hand, whilst continually brushing the marinade over the meat.

Tip: Don’t marinade raw meat overnight or the sugar will burn your meat before it is cooked, it’s inevitable. Marinate the meat ten minutes before its cooked. This makes the meat sweet and above all sticky…

Dice the raw mushrooms and onions and mix it into the meat. Now comes the messy bit. Clear a work surface to roll the Pastry. Sprinkle flour on the surface and place the opened sheet of pastry down. Sprinkle more flour on top of the pastry and using a rolling pin proceed to flatten the pastry out until you have achieved the desired size that will fit into a tray. Carefully place the whole sheet of pastry in a suitable baking tray, that has been greased with butter. You should have a been able to cover to tray with pastry, and still have enough hanging over each side to fold over the middle.  Insert the meat and pour the gravy over the top, the thicker the gravy the better. Add Cheese if desired. Again there is not limit to what you can add to the pie.

Fold the pastry over all four sides into the middle of the tray covering all the meat, done with a bit of care this can actually be made very neatly.  Take a mixed egg and brush the whole top surface of the pastry, this will give it a rich golden brown colour once done.

Bake in the oven for 35 minutes or until golden brown.



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