1. Crust: Put flour and butter in the food processor and pulse until well mixed. 2. Add sour cream and rosemary and keep pulsing until it becomes a rough mix. 3. Press together and place in a plastic bag in the fridge for 30 minutes. 4. Roll dough on a floured work surface, forming a rectangle. 5. Fold short sides to the middle and fold in half again. 6. Repeat and place in the fridge for 1 hour or until use. 7. Filling: Heat butter and oil in a cast-iron pot and saute until brown. Put aside. 8. Saute onion, celery and carrots in the same pot. 9. Put the sealed meat and seasoned flour in a large plastic bag. 10. Shake well to coat all the meat with flour. 11. Shake off excess flour and return to pot. 12. Add the cloves and rosemary. 13. Mix the white wine, sherry, Worcestershire sauce, tomato paste and boiling water and pour over meat. 14. Simmer for 2-3 hours or bake in oven for 2-3 hours. 15. The meat should come off the bones. 16. In the meantime, saute the onions, garlic, and mushrooms. Also saute the bacon and add to the onions. 17. When the meat is ready, remove the bones and stir in the jam and onion mix. If required, thicken the sauce further. 18. Transfer to an oven dish to cool. 19. Roll out dough until 6-cm thick. 20. Cut slightly bigger than the dish and cover meat with dough. 21. Tidy edges and paint with egg wash (1 egg yolk mixed with 10 ml water). 22. Bake pie for 40-45 minutes at 180°C. ---------------------------------------------------------------------------
Nutrition
Ingredients
