CREAMY MEAT PIE

Photo and recipe by Curtis Dean Sagrys
Have you ever wished you could do so more with a leg of anything (lamb, sheep or venison).
Now lets embrace the opportunity… for the pie on the photo I have used spring buck venison.

• 1 whole leg of meat of your choice
• 1 onion chopped
• 30 g curry powder/ 2 tablespoons
• 60 g beef powder stock/ or ¼ cup
• 30 g black pepper/ 2 tablespoons
• 15 g salt/1 tablespoon
• 60 g of your favorite spice(seasoning) or ¼ cup
• 20 ml oil
• 100 ml cream
• 500 ml water
• Pastry:
• 400 g puff pastry
• 2 eggs
• some cake flour
• In a steam pot cook the leg with water and stock for at least 3 hours on high temperature.
• Remove from heat and with a fork see if it starts turning into shreds or separates, if not put back in heat.
• When it starts shredding remove and separate the meat from the bone into another bowl.
• Drain water left in different bowl and in that same pot throw in oil and let it heat then add onions and start frying. Add curry let it go for about 1 min, then add meat and fry for 5 min (remember to keep stirring it so that all the meat gets a chance to get the flavours of the onion and curry).
• Turn down the heat and add the water let it simmer for about 5-10 min.
• Add you favourite spice (seasoning), salt and black pepper and stir it continually for about 3-4 min.
• Stir in the cream and let it simmer for 3 min then add to baking tray.
• Preheat oven to 180°C or 365°F.
• While that cools down make a clean surface to roll the pastry.
  Spread some flour under, lay the pastry down and add some flour, then lightly flatten it just to make it cover your baking tray.
• Then beat the eggs with a brush, coat the inside of your baking tray and fold over the pastry.
• Egg wash with the rest of the egg making sure you cover all of it.
• Bake for 20-25 min and enjoy!