Pulled Beef and Marscapone Pie

Posted by petra08 on April 12, 2018 · 22 Comments 

Do you ever get a touch of food rage? I do sometimes when things go wrong, and they do but thankfully not very often. I make pasta every week for the market and usually it is a fairly smooth affair. Last week I had my heart set on making pulled beef ravioli. The beef was cooked low and slow in the oven in a bone broth and then pulled. Somehow I got too much liquid in to the pulled beef mix, it usually works and the raviolis started to leak. There was no way I could sell them and I had made most of them so I also lost quite a bit of time.

In the end I took only the vegetarian ravioli to the market, they were delicious with marscapone mashed sweetpotato, wild garlic za’atar and just wilted wild garlic, and they were perfectly behaved.

 

There was no way the beef was going to waste and I decided to make pies. It was raining outside and I felt I needed carbs. I have to confess I did buy the shortcrust pastry but everything else was cooked from scratch.

I didn’t have any pie forms but I have a tin for large muffins that seemed perfect to make individual pies in.

 

Pulled beef pie 

preparation time 20 minutes 

cooking time 10 minutes + 30 minutes 

oven 220C or 428F and then 170C or 338F

serves 2

Ingredient

• pulled beef, I used about 250 gram or 8.8 oz raw beef, any cut with long fibers will work
• 1 dl or 1/2 cup of marscapone
• 1 tbsp Heatonomy Very Hot Hot Sauce, use any hot sauce of your liking
• 1 roll of shortcrust pastry
• 1/4 celeriac, peeled and cubed
• a handful of runnerbeans
• 2 celery stalks, sliced
• chia seeds
• Aleppo pepper
• wild garlic powder for garnish

Mix the pulled beef with the marscapone and the hot sauce. Add more hot sauce if required, the marscapone will mellow the chilli heat down slightly.

Steam the celeriac and celery until almost cooked through and add the runner beans. steam for a further 4 minutes and then plunge the vegetables in to iced water. Once the vegetables are cooled, it should only take a few minutes, place them on a kitchen towel to dry them out slightly.

Line the muffin tins with the pastry and cut out a lid and any decorations you might want.

Fill the pastry, first with the vegetables, I filled it about 1/3 up. Top the pies with the filling.

 

Add the lid and pinch the pastry together. I brushed the top with eggwash and added some chia seeds and Aleppo pepper from the Spice Kitchen UK on top.

 

 

Bake the pies starting at a hot oven. Turn the heat down after 10 minutes and bake for another 30 minutes or until the pastry is cooked through.

 

I served the pie with some leftover beef gravy and the remains of the vegetables. A sprinkle of wild garlic powder completed the dish.

 

 

I thought I would have two dinners but apparently one pie wasn’t quite enough so we ate all four of them and the ravioli mishap turned out quite well.

 

I am bringing this to Angie’s Fiesta Friday. Time is passing by faster than an express train but no Friday is ever the same without this delicious, foodie party! her co host this week is the lovely Juhls, The Not So Creative Cook!

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Beef, celeriac, Celery, Foraging for food, Heatonomy Hot Sauce, Main course, Meat, Recipe, Runner Beans, Starch, Wild Garlic · Tagged with Beef and Marscapone pie, Beef pie, Pulled Beef pie