If there is Guinea fowl Potjie left in the pot, this can be used to make tasty home made pies ….. as kids one of our favorite meals was Guinea Fowl Pasties – which we referred to as spotted pies. This is a wonderful way to use any leftover casserole or stew and makes a lovely light lunch with a fresh garden salad.
For easy pies use shop bought puff pastry , if you do not have access to this , you can use the below recipe .
Pastry – makes 14 pies
- 500g butter
- 500g creamed cottage cheese
- 500g flour
- 1 pinch salt
- flour for dusting
Important to work on a cold surface . Cream butter and cheese together. Add flour and salt, beat until smooth. Place in the fridge for two hours. Roll out pastry into a rectangle, fold into three, roll out and fold into 3 again. Return to the fridge for 20 minutes. Repeat this process 4 times. TIP – I USE A WINE BOTTLE FILLED WITH CRUSHED ICE AND WATER IN, FOR ROLLING OUT THE DOUGH .
Remove Pastry from the fridge and roll out into a large rectangle about 5 mm thick – squares 130 mm by 130 mm. Preheat your oven – 220 degrees Celsius – a hot oven
Remove all bones from the Guinea fowl Potjie and divide – need about 300 grams of left overs to make the pie filling, make sure it is creamy with sauce or your pies could be dry. Divide filling between the pastry squares . Brush the edges with water. Fold the pastry in half over the filling , seal edges and press down with a fork. Brush with beaten egg. Bake at 220 degrees Celsius for 15 to 18 minutes until golden brown.
Serve with a tossed green salad
Leanne Gammon
