Wineshark Cooking Class - Meat Pie with Port Sauce

Ingredients (for 4):

• Ostrich steak - 250 g
• Pork - 100 g
• Onion - 30 g
• Shiitake mushroom - 25 g
• Bamboo shoot - 20 g
• Parsley - 4 g
• Nutmeg - 1 pinch
• Puff pastry - 1 sheet
• Egg yolk - 1
• Port - 150 ml
• Chicken stock - 250 ml
• Butter - 20 g

Procedures:

1. Chop the onion finely.

2. Chop the shiitake mushroom finely.

3. Chop the bamboo shoot finely.

4. Mince the ostrich meat.

5. Mince the pork. 

6. Saute the onion and shiitake mushroom with butter. Then add to the meat mixture. Add the bamboo shoot, parsley and nutmeg, and season with some salt and black pepper finely. Knead to form the patty.

7. Divide into four portions and smash between hands to remove the air inside. 

8. Cut the puff pastry into eight square pieces.

9. Put the meat patty on one sheet. Brush with egg yolk around.

10. Cover with another sheet at 45 degrees, then press around the meat patty to avoid having air bubbles inside. Use a circular mould to cut away the excess puff pastry, and knead the edges closed. Put the pies in the fridge.

11. After the puff contracts, take back out and brush with egg yolk on the surface. Use the knife to carve on the surface lightly. Poke a hole on top and insert a paper cone made from baking paper. Then put in pre-heated oven at 200 degrees Celsius to bake for 25 minutes.

12. Bake the pies for 25 minutes until the surface turns nice golden brown.

13. Heat up the port wine and reduce it to half the volume.

14. Add the chicken broth and continue to cook.

15. Season with salt and black pepper finely. Then add butter and swirl to fully mix.

16. Add some corn starch added with paper to thicken the sauce.

17. Pour the sauce on the plate, then put the baked meat pie on top. Decorate with parsley.