Red wine and Ostrich Pie

Winter calls for hearty food paired with a robust red wine. For this one we chose Leopards Leap Pinotage to cook into the Ostrich pie. 

Ingredients: 

• Olive oil 
• 4 medium leeks 
• 2 cloves garlic 
• 250g streaky bacon 
• 250g Mushrooms 
• 2 Large carrots 
• 500g Ostrich Fillet 
• 1 cup Leopards Leap Pinotage 
• ¼ cup flour 
• 250ml beef stock 
• 1 roll puff pastry – defrosted at fridge temperature 
• 1 egg 

Method: 

1. Start by cutting your Ostrich into 2 cm cube and then brown in a pan with a little oil.
2. Once browned, take the ostrich out and set aside.  
3. Cleaning and slice your leeks, peel and crush the garlic and slice up the bacon.
4. Add this to a heavy based pan with a bit of oil and fry until the leeks are soft. Add in the carrots and mushrooms and sautee. Then pour in the Leaopard’s Leap wine and cook down a little then sprinkle in the flour and give it a stir and slowly incorporate the stock. 
5. Allow it to simmer away until it forms a thick gravy.
6. Set aside to cool. 
7. In the meantime heat the oven to 180C and roll out the pastry. I like to make it a little thinner than the store thickness.
8. Pour the filling into a pie dish then gently cover the dish with the pastry.
9. Decorate as you please and be sure to stab a few little holes through the pastry for the steam to escape.
10. Brush with egg and bake for 20 minutes until golden brown.