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Oudtshoorn Ostrich Pie
Oudtshoorn — Mother recipe · en it
A classic of South African cuisine, the Oudtshoorn ostrich pie offers a unique and exquisite taste.
⏱️ 30 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 1 kg of ostrich meat
- 2 onions
- 1 zucchini
- 1 carrot
- 1 courgette
- 1 lettuce
- 1 tablespoon of thyme
- 1 tablespoon of rosemary
- 1 onion
- 500 g of phyllo dough
- 2 eggs
- salt and pepper to taste
Method
- Cut the ostrich meat into small pieces and season with salt, pepper, and herbs.
- Fry the ostrich in a pan with oil, adding the onions and vegetables halfway through cooking.
- Pour the broth over the mixture and simmer slowly for 1 hour.
- Prepare the pie by placing a layer of phyllo dough at the bottom, then add the ostrich sauce.
- Cover with additional layers of phyllo dough, beaten egg, and the remaining phyllo dough.
- Bake the pie at 180°C for 30 minutes.
- Let it cool before cutting and serving.
The story
The Oudtshoorn ostrich pie has its origins in the region's countryside, where ostriches were first farmed in the 19th century. Its preparation has become a local art, passed down through generations with cherished recipes.
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