At Wickedfood Cooking school’s latest pop-up restaurant in Sunninghill Johannesburg, we served a home made pie with a spicy adobo pork stew accompanied by a raspberry coulis. They turned out to be a huge success, no doubt the quality of the ingredients playing a big part. We went with a hot water crust pastry lid over the rich pork stew, which complemented the overall pie very well. Here is the completed pie recipe.

• 200g of hot water crust pastry
• 360g of spicy adobo pork stew

Method

• Lightly flour work surface and roll out rested pastry until it is evenly rolled out and about 3mm thick.
• Fill individual ramekins with filling.
• Cut out rounds of pastry to fit evenly over the filling in ramekins and crimp the edges until the top is sealed over the pie filling.
• Brush the tops with egg wash
• Bake fresh at 220ºC for about 15 minutes until tops are golden brown.
• Alternatively wrap the pies in plastic wrap and freeze them, if you want to bake them place in the oven directly from the freezer and bake at 220ºC for about 25 minutes until tops are golden brown.
• Serve with a Raspberry coulis

Raspberry coulis

2 cups raspberry’s
1 cup water
½ cup white sugar
1T corn flour

• Place berries, sugar and water in a medium sauce pan and bring to a boil.
• Reduce to medium heat and reduce mixture down until it starts to thicken slightly.
• Mix together corn flour and 1-2T of cold water and add to compote.
• Cook the mixture on medium heat until it has thickened.
• Strain the compote through a sieve to remove most of the seeds.
• Cool in the fridge for at least 1 hour before use.