Springbok pie with skepkors
THE CRUST IS CALLED A “SKEPKORS” BECAUSE IT IS SPOONED OVER THE FILLING
• 1 springbok leg, about 2,5 kg • 40 ml olive oil • 1 onion, finely chopped • 400 g smoked bacon, diced • 40 ml malt vinegar • 2 bay leaves • 8 whole cloves • 500 ml water • salt and freshly ground black pepper to taste • 2 eggs • 250 ml milk • 250 ml sunflower oil • 240 g (430 ml) cake flour • 20 ml baking powder • 2 ml salt
Cut the bone out of the leg for ease of cooking. Cut meat into large pieces. Heat oil in a large pot. Fry onion and bacon together for about 10 minutes. Make sure the onion doesn’t brown. Add the meat and fry for another 10 minutes. Add vinegar, bay leaves, cloves and water. Season with salt and pepper. Cover with a lid and lower the heat so that the meat gently simmers for about 4 hours, until it falls apart. Loosen the meat with a fork. Taste if it needs more seasoning. There should still be lots of sauce, otherwise the filling will dry out. Spoon filling into an ovenproof dish. Allow to cool before adding the skepkors.
FOR THE SKEPKORS
Preheat the oven to 180 °C. Whisk egg, milk and oil together. Mix the flour, baking powder and salt. Add the egg mixture and whisk well until smooth. Spoon over the meat. Bake for 30 minutes until golden brown.