​Tantalising trout pies

Today for lunch at Tanda Tula is one of the guest’s favourite winter warmers….Trout Cottage Pies. A little invention by Executive Chef Ryan Mullet, this new addition to the lunch menu has been an absolute hit. All the trout is sourced from a nearby town called Dullstroom, and this fresh water fish combined with creamy mashed potato and a hint of thyme makes for a truly memorable pie. Ryan has very generously decided to share his well guarded recipe so you can now make it at home and only imagine you are eating it on the deck at Tanda Tula.

Trout Cottage Pies


  • 1 packet Puff Pastry
  • 2 Trout Fillets (Skinned)
  • 1 Medium White Onion
  • 1 Medium Green Pepper
  • 1 Medium Red Pepper
  • 1 Cloves Fresh Garlic
  • 2 Large Eggs
  • 4 Medium Potatoes
  • 10g Butter
  • Salt and pepper to taste
  • 1 egg beaten with a little bit of milk
  • Method:

    1.Pre Heat the oven to 180°C.

    2.Peel the potatoes and cut them into small cubes. Boil until the potatoes are soft.

    3.Once cooked, drain the potatoes well (there must be no excess water) and then mash them with a bit of salt and the butter.

    4.Cut all the vegetables into small dice and grate the garlic. Fry the vegetables and the garlic in a little olive oil until the onions are transparent. Set aside and allow to cool.

    5.Cut the trout fillets into cubes and mix with the vegetables and the 2 eggs. Season to taste.

    6.Roll out the puff pastry and cut out circles using a large sized scone cutter.

    7.Mould the puff pastry circles into a greased muffin pan and then fill them with the trout mixture.

    8.Bake for about 10 minutes until the egg has set.

    9.Remove the pies from the oven and pipe the mash potato on the top of each pie.

    10.Paint the top of the mash with some of the beaten egg and put back into the oven.

    11.Bake until the mash is light golden brown.

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