This is a tasty pie, bursting with flavour and easy to make! Don’t be daunted by the fact that you will be eating beef heart.
2-3 kgs of Beef Heart
A Small bunch of both Rosemary and Thyme, leaves chopped and a few sprigs kept back, to be kept for flavouring the gravy.
Salt and Black Pepper to taste(If needed)
500 mls of Beef Stock
1 Onion sliced
3 Cloves of Garlic crushed
2 Teaspoons of Ground Pimento
2 Packets of Ready Made Pastry/2 Cups of Harina Pan(Yellow Variety) OR Plain Flour OR Other flours(e.g Rice flour etc), to make your own pastry if you wish to, or if a gluten free pastry is unavailable.
Upto 250 grams of Margarine and 150 grams of vegetable fat such as Trex, or Lard
Upto 2 Beaten eggs
1 Can of Guinness
Make the gluten free pastry, if you cannot eat wheat. You do this by combining the harina pan, lard and margarine, and rubbing them together until crumbly. Add the eggs. Add upto a cup of warm water and combine to make a soft and pliable dough. For the wheat pastry, simply replace the harina pan, and warm water with plain flour and COLD WATER. Keep in the fridge, until the meat mixture is ready.
Cut the Heart into Small pieces and remove the artery at the top of the heart. This looks similar to two little stretchy tubes. Simply snip with kitchen scissors. Wash in salted water, and leave to drain.Fry the onions, pimento, herbs,and garlic, until softened;Then add the beef stock, guinness and meat. Leave to simmer for 2 hours in a slow cooker, or until tender. Take the pastry out of the fridge, and leave to get to room temperature for 10 minutes. Get a large pie dish and butter it and place greaseproof paper inside, lining the dish. Roll out the pastry so that is has a larger circumference than the dish, and place the pastry inside, gently pushing the pastry until it lines the dish. Ladle the meat mixture into the pastry dish, being sure not to pour too much gravy into the pie, to prevent spillage when it bakes in the oven. Make the cover by rolling out some dough so that it overlaps the pastry in the dish.Pinch the edges together, and then, run the knife along the outside of the dish. Trim away all excess pastry. Bake on 160 degrees, for 20 minutes or until golden and crisp. Serve with Broccoli, Mashed Potatoes and Minted Peas.