The Pepperpot Pie is a modern or creative variant of the famous Guyanese stew, the Pepperpot, enclosed in a shortcrust or puff pastry crust.
It is a “patties” or “meat pie” version where the meat of the traditional stew (often beef and/or pork) is shredded, deboned and enclosed in a golden pastry, often prepared using leftovers from the Christmas Pepperpot.
The Pepperpot Pie is a specialty that combines the tradition of Guyanese Pepperpot with the classic savory Anglo-Saxon pie.
In Guyana, this version is often called Pepperpot Patties if made in individual portions.
The secret is the Cassareep, a dense cassava syrup that gives the typical dark color and balsamic flavor.
The Crockpot (Slow Cooker) is the perfect tool for the Pepperpot: slow cooking extracts all the collagen from the meat, making the filling of your pie very tender and the sauce deep, so I decided to use it to cook the stew.
The Plait Bread (literally “braided bread”) is the inseparable companion of the Pepperpot in Guyana. If the Pepperpot Pie is the modern and “closed” version, Plait Bread is ideal for those who eat the stew on a plate.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Slow cooking
- Cuisine: South American
- Seasonality: Christmas, All seasons
Ingredients
- 2 rolls puff or shortcrust pastry
- 10.5 oz beef chuck
- 17.6 oz beef shank
- 7 oz oxtail
- 2 cloves garlic (minced)
- 1 onion
- 2 cinnamon sticks
- 4 cloves
- 1 fresh ginger
- 1 Scotch Bonnet pepper
- 1/2 cup cassareep* (or 100 ml kithul + 1 tablespoon soy sauce)
- 1 egg
Tools
- 1 Baking dish ceramic 9.5/10.2 inches
- 1 Pot crockpot
Steps
Brown the meat and set it aside, then in the same pan, sauté garlic and onion with a drizzle of oil.
Place the browned meat and sautéed mixture in the Crockpot.
Add the Cassareep (about 100-120 ml) and the whole spices.
Add the 150 ml of water. The liquid should reach about halfway up the meat, no more.
Halfway through cooking, if you see the meat protruding too much, simply turn it over.Set to LOW for 8-10 hours or HIGH for 5-6 hours
Let the filling cool completely before placing it on the puff pastry. If you put it hot, the pie base will become soggy instead of crispy.
Line the baking dish with one sheet of puff pastry, fill, and cover with the other sheet.
Brush with beaten egg and make small slits.
Bake in the oven at 392°F (200°C) for 25 minutes.
Advice from ViaggiandoMangiando
Advice from ViaggiandoMangiando
FAQ (Frequently Asked Questions)
What is cassareep?
The Cassareep is the “magical” ingredient of the Guyanese Pepperpot. It is a dense, dark, and viscous syrup obtained from the prolonged boiling of the bitter cassava juice.
Here are its main characteristics:
Origin: It is an invention of the indigenous peoples (Amerindians) of Guyana.
Flavor: It has a complex aromatic profile: sweet-bitter, umami, and slightly smoky, similar to a mix of molasses, soy sauce, and Worcestershire sauce.
Preservative properties: Traditionally, cassareep acts as a natural preservative thanks to its antiseptic properties. It is said that a Pepperpot cooked with real cassareep can stay out of the refrigerator for days (or weeks) if boiled every morning and evening.
Preparation: The juice of the bitter cassava, which in its raw state is toxic (contains cyanide), is boiled for hours until the toxins evaporate and the liquid becomes a dark caramel*How can I replace cassareep?
Kithul and maple syrup are interesting alternatives, but they have very different aromatic profiles and properties from Cassareep.
1. Kithul Syrup (Recommended)
It’s the best alternative between the two. The Kithul, typical of Sri Lanka, has woody, floral notes and a slightly bitter aftertaste that much more closely resembles the complexity of Cassareep.
Pros: It has an “adult” aromatic depth.
Cons: It is very sweet. If you use the same amount (120ml), totally eliminate the brown sugar provided by the original recipe.
Use the Kithul syrup, but reduce the amount to 80-100ml and compensate for the lack of acidity/saltiness with a tablespoon of balsamic vinegar or soy sauce.
2. Maple Syrup (Less suitable)
Maple is very “flat” compared to Cassareep; it is purely sweet and has a vanilla/caramel aroma that might make your meat too similar to a dessert.
If you use it: Absolutely add 2 tablespoons of Worcestershire sauce or dark soy sauce to balance the sweet with a salty and fermented note.What is the best pastry for the pepperpot pie?
Puff Pastry: It is ideal if you want a tall, light, and scenic pie. The contrast between the buttery crispiness of the pastry and the dark and spicy meat of the Pepperpot is exceptional.
Shortcrust Pastry: It is the best option if you want a more “robust” pie that holds the filling well without crumbling too much when sliced.
