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Beef Braai Pie

Beef Braai Pie

After 60 days and 7 000 kilometres on the road, it’s hard to imagine that the Ultimate Braai Master Season 4, Game On journey —which took 13 teams to some of the country’s most beautiful and remote locations— is finally over. 

Billed as the most combustible season yet, 13 teams faced a range of exceptionally tough challenges from host Justin Bonello and equally rigorous judging courtesy of Executive Chef, Bertus Basson and Chef, Petrus Madutlela, neither of whom did much to pull their punches.

Beef Braai Pie

With the Ultimate Braai Master Season 4, Game On journey over, you can try the teams' recipes at your next braai. Try team Double Trouble's Beef Braai Pie. Recipes Beef Braai Pie European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 sheets of puff pastry
  • 1 kg beef shin, cubed
  • 1 cup of red wine
  • 100g fresh spinach
  • 150 g white button mushrooms
  • 2 red onions
  • 2 eggs
  • 3 Tbsp. mixed peppercorns
  • 2 tsp. coriander seeds
  • 1 tsp. ground cumin
  • a pinch of coarse salt
  • 50 ml KWV brandy
  • 100 ml water
  • 200 ml fresh cream
  • 50 ml canola oil


  1. Heat a pan over moderate coals, add a splash of oil and then add the beef. Season with salt and pepper, then seal the meat and on all sides.
  2. In a mortar and pestle, grind up the peppercorns and coriander seeds, then stir it through the meat. Add the remainder of the spices and the onion. Fry until the onions are soft and translucent. Add the red wine and scrape away some coals. Allow the sauce to simmer and reduce by about half, then add a shot of brandy. Stir through the spinach, cream and mushrooms then let it all simmer until it’s reduced again and the sauce has thickened and the meat is cooked.
  3. Roll out a sheet of puff pastry onto a clean surface and cut it in half. Scoop the cooked meat on to each sheet of pastry then spread it out into one thick layer, but keep the edges of the pastry clean.
  4. Whisk the egg, then brush the edges of the pastry thoroughly. Take another sheet of pastry and place it over the top of the meat. Using your hands, push the edges together to seal the meat inside. Wrap the individual pies in cling wrap then place them on ice in a cooler box to cool down while you get the coals ready.
  5. When you have moderate to cool coals, pop the pies into a sandwich grid, and place it over the coals. Braai the one side until golden, then do thsame on the other side. When your pies are crispy and golden on the outside, remove from the heat and serve.

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