Spicy Beef Pie

SERVES: 5

Beef Casserole

+- 750g goulash beef cubes
1 medium onion
1 packet SUNSHINE D margarine – original
250 ml water
410g can mild & spicy chakalaka

 

Pinwheel Topping

180g cake flour (375ml)
2ml salt
15ml baking powder
45g SUNSHINE D margarine – original
+- 75m milk

 

Flavoured margarine

25g SUNSHINE D margarine – original
10ml chopped fresh parsley or dhania
5ml prepared wholegrain mustard
  1. Pre-heat oven to 180 ºC.
  2. Fry the beef and onion in the heated margarine, tossing over medium heat to brown all over. Transfer to a deep oven casserole.
  3. Combine soup powder and water, and pour over the meat. Stir in the chakalaka.
  4. Cover and bake for 45 minutes, stirring occasionally. Meanwhile, prepare the pinwheels.
  5. Combine flour, salt and baking powder in a bowl. Using your fingertips, rubbing in the margarine until the mixture resembles fine breadcrumbs.
  6. Mix in sufficient milk to form a soft dough.
  7. Lightly press out the dough on a floured worktop to a rectangle.
  8. Mix the flavoured margarine ingredients together, and use to spread across the dough surface. Roll up the dough lengthwise (like a SwissRoll).
  9. Slice off 12 equal-size rounds, and place these rolls facing up, to fit snugly and cover the cooking meat.
  10. Increase the oven temperature to 210 º C and bake, uncovered, for 12 minutes.

Tip

Substitute beef with cubed boneless lamb or lean mutton.

Nutrition

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