Eid mince pie

INGREDIENTS 30ml (2 tbs) oil 1 large onion, finely chopped 1 kg steak mince 6 whole cloves 2 cloves garlic, finely chopped 2 allspice (pimento)

Salt to taste

15ml (1 tbs) freshly ground peppercorns or fine black pepper 125ml (½ cup) sago soaked in 250 ml (1 cup) water for 30 minutes 2 packets (400g each) ready-made puff pastry or home-made pastry 4 hard-boiled eggs, grated

1 egg, beaten

METHOD

Heat the oil in a pot on medium to high heat, then add the onion and sauté until golden brown. Add the steak mince, cloves, garlic and spices. Stir and fry for 10 minutes, then add 250 ml (1 cup) water and cook on medium heat. Stir when needed until the water has cooked away.

Add the soaked sago with the water and stir. Cook for 30 minutes on medium to low heat, stirring when needed.

Transfer the cooked mince mixture to a bowl and allow to cool. Remove all the whole spices. Cover with a cloth and place in the fridge to cool completely.

Roll out one sheet of the puff pastry to about 3mm thick and use it to line the bottom of a greased oven roasting pan.

Spoon in the filling and top with the grated boiled eggs.

Roll out the second sheet of pastry until it is large enough to cover the mince filling completely, pressing down the edges with a fork. Brush the top with egg wash and place in the fridge for 1 hour.

Preheat the oven to 220°C. Bake for 30 – 35 minutes or until the pastry is golden brown. | CAPE, CURRY AND KOESISTERS (FATIMA SYDOW AND GADIJA SYDOW NOORDIEN)