- 1 sheet short pastry
- 1 sheet puff pastry
- 1 egg
- Bacon (as much as you’d like), chopped up
- 2 carrots, chopped up
- 2 sticks of celery, thinly sliced
- 1 brown onion, thinly sliced
- Garlic (we put heaps, go for gold)
- Cheese (to put beneath the puff pastry)
- 1 tin of tomatoes
- 2 bay leaves
- A sprig of thyme
- Sliced mushrooms
- Beef stock
- Gravy powder (optional, just adds extra flavour)
- Camp oven
- Potjie pot (or another campoven)
- Non-stick pie tin (make sure it fits into your campoven)
- Trivet to put beneath the pie tin
1. Saute your onion, garlic, mushrooms and bacon in either another camp oven, or a potjie pot. Add the chopped up carrots, celery, herbs and a bit of salt and pepper. Add your meat of choice to the ingredients, brown it off a bit.
2. Use a shovel to put some very hot coals beside the fire. Add the tin of tomatoes to the mixture, slow cook for an hour or so, checking every now and again to mix around a bit and taste.
Pastry for the Pie
3. Beat up an egg in a cup, wash the egg over the short and puff pastry, then line the tin with short crust, pressing down on any holes that pop up.
Assembling the Pie
4. Once your mixture is good to go, take it off the fire, get a cup or something to pour the mixture into the short pastry inside the tin. Fill it up to the brim, then put cheese on top. (We used coon cheese, but you can get fancy if you like.)
5. Get your puff pastry and place it over the top of the tin. Slice off the extra bits around the sides, and pinch the edges to fold over with the short pastry.
6. Give the pie a poke with a fork on the top, place the tin on top of the trivet in the camp oven, build another fortress of coals near your camp-chair, sit back for 25 (or so depending on how hot those coals are), lifting the lid every now and again, and wait for the pastry on top to go golden brown and crispy.
Now sit back, enjoy your pie, and thank Google you stumbled upon our recipe.