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Oxtail Pie With Phyllo Pastry And Toasted Almonds

Oxtail Pie With Phyllo Pastry And Toasted Almonds

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This slow-roasted oxtail ragout baked with phyllo pastry topping and almond flakes is the perfect crowd pleaser for your Sunday lunch.

Preparation time


30 ml olive oil
2 kg trimmed oxtail
5 ml Robertsons Zeal
5 ml Robertsons meat tenderizer
10 ml Robertsons Steak & Chops Spice
salt and black pepper to taste
2 carrots, sliced
1 onion, chopped
6 garlic cloves, crushed
30 ml cake flour
1 tin italian chopped tomatoes
50 ml tomato sauce
750 ml beef stock
250 ml white wine
15 ml Robertsons Italian herbs
2 large sprigs rosemary
150 g crumbled feta cheese
8 sheets phyllo pastry
100 ml butter, melted
50 g flaked almonds

Preparation method

Heat the oil in saucepan and brown the meat. Season the meat with the Robertsons Zeal, Robertsons Meat Tenderiser, Robertsons Steak and Chops Spice and salt and pepper then remove from the saucepan.
Add the carrots, onion and garlic to the saucepan cook for a few minutes. Sprinkle with flour.
Stir fry a little and add the Italian chopped tomatoes, tomato sauce, stock, white wine, Robertsons Italian Herbs and rosemary sprigs. Bring to the boil and add the meat back to the saucepan.
Simmer on very low heat for about 3 to 4 hours – the meat must almost come off the bone and the liquid must be reduced to a thick glossy sauce.
Season to taste with more salt and black pepper.
Cool completely and remove the meat from the bones.
Preheat the oven to 170°C and grease a 24 cm pie dish. Spoon the meat into the pie dish and sprinkle over the feta.
Brush the phyllo pastry sheets with the melted butter and place on top of the meat filling. Scrunch the pastry to fit the pie dish and create an interesting appearance.
Bake for 10 minutes, remove from the oven and sprinkle over the flaked almonds. Return to the oven and bake until golden brown.

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