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Ndloti, a good idea.
Yes, we love going to the park and have had a very fortunate year last year with lots of time available. This year we won't be so fortunate.(Work committments! )

We're there next week, though, and perhaps will try the pies again to check on quality control. Will report back

Hey Skillie, maybe you can smuggle some into England for me. I am visiting my children there in August and buff pasties would hit the spot!

Good morning ye all!!!

I tried, but there is caterers allocated already.
I have, however decided to give the perfect recipe to the perfect pie!

Take 4kgs of venison goulash - if you cant get buff meat and cut into smaller pieces as you desire. Add 1.5kg of topside mince (this is purely to make sure its not too dry)
Brown the meat slightly, making sure not to overdo it. Now add salt and pepper to taste as well as a 1/4 teaspoon cloves and some bbq spice. Add enough water to cover at least half the ingredients and start boiling away. Be patient- if the meat is tough, it will cook at least three or more hours untill its tender. After about and hours cooking add gravy powder (bisto)- which is mixed with water obviously, making sure tiy do not add too much, this stage is only for flavour. So do not add too much because you do not want a gravy at this stage
When you reckon the meat is nice and tender, most of the water should be boiled away by now. Add enough gravy powder to now make a thick gravy and cook for a few more minutes. Here I throw in some veggies- frozen works perfectly- but no potatoes or onions.
Cool down, overnight preferebly.
The fun part starts now. I normally buy in pastry rolls from a wholesaler, but you can use the blue and white packets available at pick n pays or wherever. One roll is enough for two pies. The 2kg roll we buy is enough for 14 pies. Cut out the pastry in the shape of a sideplate. Add your meat in the middle and brush the bottom edge of the pastry with a beaten egg. ( about 1.5 cm in diametre, all the way around the bottom half) Fold the top part of the pastry over the meat,

and seal with your fingers at first and then with a fork

This recipe is enough for about 30 pies, if you make it the same size as I did- but you can make less

Now freeze for at least 6 hours, untill its hard, and bake from frozen, with a bit of egg on top at 180 for 40 minutes.

Gravy:
I normally took some of the exces water from the pies in the beginning and add some gravy powder and a bit of meat if you want. Easy as pie!!!

I have some 40 pies in my freezer- so who's coming over???

I am still in Skz, so will be there for the cricket!!

Wacktazz/ How about making some and freezing them and have them for the silent auction. !!!! I am sure they will do well.!!! thanks for the recipe now to find a buff !!

Why o why is Cape Town so far away

Pity that I won't be able to be there .

Thanks for the recipe, WT

I still have the pap en sheba recipes !

Thanks Wack, now where can I find a stray buffalo

Hey WT---- Thanks very much for the very selfless publication of your time honoured and much loved recipe Might not be doing catering size mountains of them but I am very happy to give the recipe a whirl subbing the buff with some thinly sliced beef rump or maybe fillet ...... 2 rolls of pastry defrosting as we speak...... will give feedback ASAP... Probably turn out to be a case of ....often imitated, never replicated... but I am afraid I live in Cape Town and I also live in hope...

Perhaps we could have a CT meet trying to (not replicate...impossible but.... ) imitate the Perfect Pie .

I've done it with beef as well, and its fine, but then it must be goulash. It safes lots of cooking time, and if you have a pressure cooker, its done in about 30 minutes from start to finish

I have removed some posts from this thread.
However well intended, they were in contravention of Rule #4.

Thanks so much for the recipe Wacktazz, that is so generous of you - just what we have become used to. Go well

When did the wacktazz buff pasty club become the Nkuhlu buff pasty club and why?

December/jan next year please, that would probably be my only chance of trying a buff pie

When Wacktazz left the employ of the concession holder ... I hear the pie quality has subsequently changed dramatically .