Ostrich and Oyster Mushroom Pie
I love a savoury pie which traditionally should be made with beef, chicken, game or lamb, however, why not make with ostrich meat? I was skeptical at first but after trying it once I am now hooked.
For me ostrich meat will never be a complete replacement for the traditional four, however, ostrich is without doubt a quality alternative, low in fat and full of flavour, whilst not carrying the often unpleasant label of being ‘too gamey’ in taste.
Definitely a product to add to your repertoire of culinary tastes and expertise.
Ingredients
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Pie Filling:
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1.25kg ostrich meat- cubed
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2-3 tbsp olive oil- or oil of choice
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2 tbsp plain flour + 1 tbsp extra
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sea salt and freshly ground black pepper- seasoning
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1 large onion- finely chopped
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2½ tbsp tomato puree
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320ml stock or water- chicken, vegetable or water
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2 dried bayleaves
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300g fresh Oyster mushrooms- cut into large chunks
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60g unsalted butter
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1 handful fresh parsley- chopped
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Pastry:
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1-2 sheets frozen puff pastry- commercially prepared
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1 egg yolk with pinch of salt- lightly whisked
Instructions
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Prepare pie filling:
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01 In a bowl, add the 2 tbsp of flour and seasonings, add cubed ostrich meat and toss until evenly coated.
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02 Heat olive oil in a large ovenproof pan. Add ostrich meat in batches and cook 1-2 minutes until evenly browned. Remove.
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03 Now add the chopped onion and soften over a low heat.
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04 Add tomato puree and the extra 1 tbsp flour, cooking for a minute or so.
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05 Now add the stock, stir and bring mixture to the boil.
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06 Reduce temperature and add browned ostrich meat. Add bayleaves. Check seasoning. Cover pan and place in a moderate oven to cook for one hour or so, until the meat is tender.
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07 Whilst the ostrich is cooking, melt the butter and quickly pan fry the oyster mushroom. Set aside.
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08 Once the ostrich meat is tender, remove from the oven and add chopped parsley and the sautéed oyster mushroom. Check seasoning and adjust if necessary. Allow to cool.
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Assemble pie:
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09 Tip meat filling into a suitable pie dish. With a wet pastry brush, wet the top rim of the pie dish.
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10 Roll out pastry to cover the top of the pie dish. Secure the edges well and decorate (I like to use unusual pastry cutters - see image)
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11 Glaze top of the pie with egg yolk and bake in a hot oven for 45 minutes or so until the pie is piping hot and the pastry a golden brown.
Notes
I find a 23cm x 28cm pie dish works well for this quantity, and if ostrich meat is not to your liking it is possible to substitute with chicken or beef for this recipe. I have also made the filling the day before, stored chilled in the fridge and then assembled the next day. It is also possible to assemble, freeze and defrost to cook. Finally, if you love to make pastry do make your own (shortcrust or puff) but sometimes short cuts are necessary and I find commercially bought puff pastry perfect for this pie.
