Ingredients

Filling

• 50 grams butter
• 1 kilogram Cervena (denver leg cut)
• 8 baby onions
• 2 carrots, sliced
• 2 teaspoons minced garlic
• 4 tablespoons flour
• 1¼ cups beef stock
• ¾ cup merlot
• 2 tablespoons plum jam
• 1 tablespoon chopped fresh thyme leaves
• ground black pepper

Ginger pastry

• ¾ cup flour
• ¼ teaspoon baking powder
• ½ teaspoon ground ginger
• ½ cup wholemeal flour
• ¼ cup bown sugar
• 125 grams butter chilled and diced

Method

Filling

1. Heat half the butter in a frying pan and seal the Cervena pieces on all sides. Set aside.
2. Add remaining butter to the pan with the onions and carrots and cook until the onions are lightly browned.
3. Stir in the garlic and flour. Cook for 2 minutes. Add stock, wine and jam. Cook unti lthe sauce thickens. Simmer until vegetables are tender. Remove from heat.
4. Cut the Cervena into 2cm pieces and add to the sauce wit hthe thyme and a seasoning of pepper. Cool and refrigerate until required.

Ginger pastry

1. Sift the flour, baking powder and ginger into a bowl. Stir in wholemeal flour and sugar. Cut in butter until the mixture resembles find breadcrumbs.
2. Mix in sufficient water to make a stiff dough. Turn out on to a lightly floured board and bring together.
3. Put the Cervena filling into a pie dish, fitted with a pie funnel. Roll the pastry out large enough to cover the dish, pressing it firmly on to the edge.
4. Bake at 180ºC for 35-40 minutes until the top of the pie is golden and the filling piping hot.