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Fresh Living Network
Beef, beer and parsnip pie

Beef, beer and parsnip pie

This traditional meat pie with its crumbly golden crust makes deliciously hearty fare for a cold winter's evening.
4
RECIPE TYPE:Mains
 
ENERGY 5637KJ
CARB 105g
PROTEIN 60g
FAT 75g
Method

For frying:

  • Butter and olive oil


To make the pastry:

  • Sift cake flour and salt into a food processor.
  • Add butter and lard or vegetable fat.
  • Pulse until mixture resembles breadcrumbs.
  • Slowly add iced water until a dough is formed.
  • Knead briefly until smooth.
  • Cover and chill for 30 minutes.


To make the pie:

  • Season flour, then toss meat in flour to coat.
  • Heat butter and a glug of oil in a saucepan and fry meat in batches until well browned.
  • Remove meat from pan and set aside.
  • Fry onions until soft. Add garlic and sugar and fry for a further minute.
  • Add beef stock, beer, tomato purée, thyme, Worcestershire sauce and meat to the pan and season. Simmer for 1 hour.
  • Add parsnips and cocktail onions and cook for a further 30 minutes. Allow to cool.
  • Preheat oven to 200°C. Roll out pastry 2.5cm larger than a 30cm x 20cm dish.
  • Spoon filling into a baking dish. Place a pie funnel in the centre, lay pastry over filling and cut a small cross to allow funnel through.
  • Trim edges with a knife and crimp to seal. Cut out shapes from remaining pastry and use to decorate.
  • Brush pastry with beaten egg and bake for 25 minutes until pastry is golden and crisp.
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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free

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