For the duration of winter, a special selection of pies will make their appearance on Pierneef à La Motte Restaurant`s daily menu.

Pies date from the middle ages, when, with the limited ovens and equipment of the times, perfecting a pie required exceptional skill. Pies were therefore often  used to impress and to showcase technique. (Just think of the nursery rhyme: ‘Sing a Song of Sixpence’ where Four and twenty black birds were baked in a pie!)

Pierneef à La Motte’s pie offering will be based on traditional Cape Winelands pies such as chicken with boiled eggs and preserved lemon as well as pastry covering meat that is traditionally on the bone, such as oxtail.

Chef Michelle shares this recipe for an oxtail (deboned) pie – perfect for winter! She recommends serving it with quince preserve or a refreshing tomato salad while Cellarmaster Edmund Terblanche suggests the 2011 La Motte Cabernet Sauvignon as the perfect partner.

Recipe

Pierneef à La Motte’s individual serving of the Oxtail pie.

Serves 8-10

5 kg oxtail

2 bottles red wine

200 ml dry sherry

1 tsp whole Cloves

1 tsp whole black pepper

1 tsp whole All spice

2 cinnamon sticks

2 onions, peeled and chopped

2 carrots, peeled and chopped

1 stick celery, chopped

2 cloves garlic, peeled and chopped

15 ml sunflower oil

30 g butter

1 bunch fresh Italian parsley

3 sprigs rosemary

1 tsp salt

5 L beef stock

Butter for greasing pie dish

1 egg, beaten

1 roll of ready rolled puff pastry

 

 

 

 

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