19/07/2026
BILTONG-CRUSTED BEEF PIES – ELEVATED BY HOMEMADE BILTONG
Your biltong isn't just for snacking.
It's an ingredient. A flavor weapon. A way to transform ordinary dishes into restaurant-quality experiences.
These biltong-crusted beef pies prove it.
Rich beef filling. Tender pastry. Venison biltong woven through both.
Recipe by Hannah Lewry
INGREDIENTS (Makes 6-8 pies)
FOR PASTRY:
• 350g cake flour
• 200g chilled butter, grated
• 60g sliced biltong, finely chopped (YOUR homemade biltong works perfectly)
• 1 tsp salt
• 4 tbsp iced water
FOR PIE FILLING:
• 1.5kg bone-in beef shin, cubed (bones reserved)
• 4 tbsp cake flour
• 4 tbsp canola oil
• 90g sliced venison biltong (YOUR homemade biltong)
• 2 shallots, chopped
• 3 carrots, peeled and sliced
• 3 bay leaves
• 3 sprigs fresh thyme
• 3 tbsp tomato paste
• 3 tbsp Worcestershire sauce
• 340ml bottle beer (or non-alcoholic)
• 2 cups beef stock
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp extra virgin olive oil
• 1 free-range egg
• 4 tbsp milk
STEP-BY-STEP METHOD:
1. MAKE THE PASTRY
Place flour and butter in a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Add your finely chopped biltong, salt, and iced water.
Knead on a clean, floured surface to form a ball.
Cover in cling wrap and chill for 30 minutes.
2. PREPARE THE PASTRY SHAPES
Roll out the pastry to 3mm thickness between two sheets of baking paper.
Cut out 6 rounds using a cookie cutter (slightly bigger than your muffin pan moulds).
Cut out 6 smaller lids for the tops.
Grease a muffin pan and line 6 moulds with pastry bases.
Prick a few times with a fork.
Chill bases and lids for 30 minutes.
3. BROWN THE MEAT
Dust cubed beef in flour.
Heat half the canola oil in a saucepan over medium heat.
Brown the meat and bones in small batches, adding remaining oil as needed.
Set aside the browned meat.
4. BUILD THE FILLING
Add butter to the pan.
Fry your sliced biltong for 1 minute (this infuses the sauce with biltong flavor).
Add shallots, carrots, bay leaves, and thyme to the pan.
Soften the shallots slightly.
Add tomato paste, Worcestershire sauce, and beer.
Using a wooden spoon, scrape the bottom of the pan to dislodge any meat.
5. SLOW COOK (THE PATIENCE PHASE)
Add stock and return browned meat and bones to the pan.
Season to taste.
Reduce heat to low.
Cover with a lid and cook for 2 hours.
Remove from heat and allow to cool slightly.
Remove marrow from bones, add to filling, discard bones.
6. ASSEMBLE THE PIES
Preheat oven to 180°C.
Spoon filling into each pastry base.
Top with pastry lids.
Crimp edges using a fork.
Cut a cross into the top of each pie.
Brush with egg wash.
Bake for 30-35 minutes, or until pastry is golden.
7. FINISH & SERVE
Allow to cool in tin for 15-20 minutes.
Carefully run a butter knife around pies to remove from tins.
Serve with hot chips and mustard.
WHY HOMEMADE BILTONG CHANGES THIS DISH:
Store-bought biltong: predictable but generic
YOUR homemade biltong: custom-spiced, perfectly-dried, layered with flavor from your own choices
The difference compounds through cooking. Venison biltong you've dried in your KK chamber brings depth and complexity that elevates every element.
The pastry becomes special. The filling becomes memorable.
THE REAL INSIGHT:
Great cooking isn't about complicated techniques.
It's about using quality ingredients made with intention.
Your biltong, dried in your chamber with your spices and your patience, is now an ingredient worthy of restaurant-quality cooking.
ELEVATE YOUR COOKING
NZ: https://kalahari.nz/product-category/home-biltong-cabinets/
AUS: https://kalahari.net.au/product-category/home-biltong-cabinets/
UK: https://kalaharikhabu.uk/product-category/home-biltong-cabinets/
USA: https://kalaharikhabu.com/product-category/home-biltong-cabinets/
RSA: https://kalaharikhabu.co.za/product-category/home-biltong-cabinets/
