What kind of food would you serve to guests or eat as a family whilst watching the rugby world cup? Even though England, Scotland, Ireland and Wales are out, that won’t put a stop to us settling down for a big sofa rugby watching session.
I like to take a little more time planning family meals on the weekend and rugby days are no exception. As a general weekend rule, I do like to cook up a curry, gentle on the spice levels but nonetheless richly flavoured and aromatic.
When I was asked by Tesco to create a #CelebrateTheNations dish reflecting some of the nations taking part in the rugby world cup, I decided to create a dish that not only celebrates the nations taking part but also celebrates families and friends getting together to watch some high tension closely fought games with an abundance of food and drink.
The match that I have based my recipe on is New Zealand v South Africa, on this Saturday the 24th October. I went straight for New Zealand lamb as my main ingredient and spices to accompany it.
Having travelled to South Africa, there are a number of food related memories that have stayed with me since my trip. Mrs. Balls mango chutney, the spiced chicken pies and the best peri peri fries I have ever had. Nando’s was big in South Africa before it made it’s way to the UK and the spicy, crunchy addictively hot chips were divine. They are just not the same over here.
My recipe is a spiced lamb pie served with pickled red cabbage and spiced butternut fries. The pie is influenced byBobotie, a national dish of South Africa. Bobotie is a spiced meat dish with a savoury egg custard topping. I have taken the spiced meat element, tweaked it by cooking the meat in beer not stock and added a thin layer of shortcrust pastry on top.
Serving this rich meaty dish with some spiced squash fries (another ingredient prevalent in South Africa) and pickled red cabbage is so right. The sharp cabbage cuts through the rich meat and the fries are somewhat lighter maybe even healthier than regular fries. But feel free to replace the butternut squash with potatoes or cook a batch of each, why not.
If any of you are Masterchef fans then you will enjoy reading Phil Vickery, the 2011 Masterchef winner’s latest recipe. Pork, pinto bean and sweet potato stew. Phil has also made this video to accompany his #CelebrateTheNations recipe…
I have also been surfing the web for more pie inspiration for you:
Leftover roast beef pie – Elizabeth’s kitchen diary
Chicken leek & mushroom pie – Kavey Eats
Aussie meat pies – Its not easy being greedy
Turkey bacon & leek pie – Fab Food 4 All
Mustard chicken & vegetable pie – Supper in the Suburbs
If you like the sound of my pie you might be interested in heading over to Tesco Real food to see more of the #CelebrateTheNations recipes like this one by The Hedge Combers – Rabbit Rillettes.
Recipe commissioned by Tesco.
Ingredients
- For the pastry:
- 300g plain flour
- 150g unsalted butter
- 4-6tbsp water
- For the pie filling:
- 1tbsp olive oil
- 500g New Zealand lamb mince
- 2 onions finely diced
- 2 cloves of garlic finely chopped
- 1inch piece of ginger peeled and grated
- 2tbsp curry powder of your choice (Madras is good)
- 2tbsp Mrs Balls mango chutney
- 1tbsp plain flour
- 200ml lager
- 2tbsp toasted flaked almonds
- For the spiced squash fries:
- 2 medium butternut squash, peeled, de-seeded and chopped into skinny fries
- Olive oil
- Smoked paprika
- Chilli flakes
- Oregano
- Salt & pepper
- 1 beaten egg for glazing the pie
Instructions
- For the pastry:
- Place the flour and butter in a food processor and blitz until fine breadcrumbs are formed
- Add the water and pulse until the mixture starts to form a dough then take it out and roll into a smooth ball. Cover with cling film and leave to chill in the fridge for 30 minutes
- For the pie filling:
- Heat the oil in a medium frying pan over a medium heat then add in the onions and cook until golden brown (10 mins approx.)
- Add in the garlic and ginger and cook for 2 more minutes
- Put the lamb mince in the pan, turn the heat to high and fry until the meat starts to brown
- Turn the heat back down to medium, add the flour and curry powder and cook for 2 minutes before adding the chutney - fry for 2 more minutes
- Pour in the lager, bring back to the boil then turn to a simmer and cook for 10 minutes before adding in the flaked almonds. Now turn off the heat.
- For the squash fries:
- Pre-heat the oven to 200 degrees
- Line a baking tray with parchment paper
- Coat the butternut squash with the oil, smoked paprika, chilli flakes, Oregano & seasoning then transfer to the baking tray and roast for 30 minutes or until the squash is turning brown on the edges
- For the pie:
- Turn the oven down to 180 degrees
- Place the cooked pie mix into a suitable pie dish
- Roll out the pastry (fairly thin), wet the rim of the pie dish. Cover with the pastry and crimp the edges
- Brush with beaten egg
- Cook for 30-40 minutes until golden brown
Notes
You could replace the shortcrust pastry with puff pastry. Feel free to use shop bought pastry if you prefer.
Mmmm, I bet that smelt just as good as it tasted Laura! Love the idea of that pie filling with the mango chutney and spicing. Yum!
Janie x
Janie recently posted…Rabbit Rillettes
Thanks Janey, I think Bobotie will also be on the menu here too, love the flavours but also love pastry!
Oh my! That first shot, with the mince meat peeking out of the pastry is to die for. This looks like a real crowd pleaser and what a fantastic way of incorporating the rugger and food! We’ve watched a lot of games in the pub so no where near as nice grub as this to keep our spirits up. Great recipe x
Emma @ Supper in the Suburbs recently posted…New and Improved Spooky Rocky Road Bars
Hi Emma, this is definitely proper TV watching food and it is not hard to make. Just buy the pastry to save time. The filling is so moreish!
this looks wonderful! such a perfect winter meal. Bookmarking for the weekend. x
nazima recently posted…No Bake Chocolate Tart with Banana and Lime Zest confit
Pleased you lime it Nazima, the spicy lamb with mango chutney and beer works so well!
We are not eating meat at the moment, but even I think that is one good looking pie. Proper comfort food for this time of year.
Dannii @ Hungry Healthy Happy recently posted…Comment on 10 Minute Thai Noodle Soup by Dannii
I think I eat more meat during the winter and it’s probably down to pies and stews. I do always look for cheaper cuts of meat if possible and lamb mince is reasonably priced. Hope you can try out a vegetable pie instead maybe?
I didn’t know Nando’s was big in South Africa first! That’s really interesting, I would never have guessed. Lovely looking pie, the pastry looks just perfect!
Becca @ Amuse Your Bouche recently posted…Quinoa: Everything you need to know!
I know Becca, who would have thought it but in fact the whole set up was much more tasty out there, I am not sure it has travelled so well over here. I love making pastry, I think it is one of the best things to learn how to make!
What a great mix of Kiwi ingredients and South African methods – I’d love to give your lamb pie a try. I’ve been banned from making SA food since my Welsh boyfriend is still in a strop about being beaten by them, but once he has recovered (maybe now they have been knocked out) I’ll make it 😉
Tracy recently posted…Chocolate rolo caramel cheesecake – #WeShouldCocoa USA entry
Hi Tracy, please do I think he would love it and so would you!
I would never have thought to use minced lamb in a pie but this looks just gorgeous:-) Thanks for linking to my pie!
Camilla recently posted…Oxo Good Grips GreenSaver Produce Keepers & Non-stick Frypan Giveaway rrp £80
Minced lamb makes a great and speedy pie filling I think!
This looks superb, fabulous looking golden pastry!
Sarah Maison Cupcake recently posted…License to cake: Two ways to make James Bond party cupcakes
Thanks Sarah, always good to make pastry every now and then for sweet & savoury dishes.
I love bobotie and actually learned to make it in SA so I am really digging this pie. My OH would love for me to make it
Bintu @ Recipes From A Pantry recently posted…Anchovy, Chilli and Sweet Potato Gratin
Great news Bintu, hope you enjoy it