Pulled beef, feta cheese and Wild Garlic Pie

Pulled beef pie

One of my favorite ways to use up left overs is to make pies. I basically look in the fridge to see what I have, chuck it in a pie, bake it and out comes a delicious dinner that also makes the house smell delicious.

I did a batch of pulled beef the other day. Some went in to this weeks ravioli for the market and some was used as pie filling.

Pulled beef ravioli

Pulled beef ravioli
Pulled beef ravioli

Leek braised pulled Beef and Wild Garlic Pie
preparation time 15 minutes + 20 minutes


cooking time 5 hours for cooking the beef, about 30 mins for reducing

cooking liquid + 40 minutes for cooking the pie

oven 130C or 260F + 200C or 390

serves 4

Ingredients
The pulled beef:
• 4 Beef shortribs
• 1 carrot, cut in to fine cubes
• 3 leeks, rinsed and sliced
• 5 dl or 2 ½ cup of water, or enough o just cover the ribs
• ½ dl Shaoxing rice wine
• ½ dl fish sauce
• ½ dl soy sauce
• 2 bay leaves
• 1 heaped tsp sea salt, possibly more to taste
• ½ tsp ground pepper
• Oil for pan frying
The pie:
• 2 sheets of shortcrust pastry, I used ready rolled
• 50 gr of feta cheese
• A handful of just wilted wild garlic or spinach
• A spoonful of beef and leek gravy per pie
• Cauliflower greens, sliced and lightly charred
The crust:
• 1 egg
• Sea salt
• Sumac
• Chia seeds
• Chilli flakes
Salt and pepper the beef shortribs. Heat oil in an oven prof pan with a lid and brown the meat on all sides.


Add the vegetables with the bay leaves and let them cook down slightly without the vegetables getting color.


Add the water, fish sauce, soy sauce and Shaoxing rice wine and any remaining salt and pepper. Place a lid on the pan and place in the oven for 5 hours. Check after 3 and 4 hours to make sure there is enough liquid.
When the beef ribs are cooked take them out of the cooking liquid and let them cool enough to handle. Skim the fat of the cooking liquid, remove the bay leaves and boil the liquid with the vegetables until about one third of the liquid remains. Taste with salt and pepper. Place the liquid and the vegetables in a blender and blend until smooth.


Remove the bone from the ribs and any visible fat. Pull the meat and set aside.

Pulled Beef


Roll out the shortcrust pastry into 6 pie crusts and 6 lids. Cut out any decorations and save any remaining pastry for something else later on.
Create individual pies, place gravy at the bottom, then the cauliflower, then meat layered with feta cheese and wild garlic.


Place the lids on top and crimp them together with the base. Do a small cut at the top and brush with egg and sprinkle over the sea salt, sumac, chia seeds and chilli flakes.


Bake for 40 minutes and serve with a little extra gravy, any left over cauliflower and some crumbled feta cheese.

Pie
Pulled beef pie

I made a salad to go with the pie and thought this might one of the best ways to use up left overs.

I am bringing the pies to Angie’s fab blog party Fiesta Friday! Her lovely co host is Juhls, The Not So Creative Cook, who cooks the most creative and delicious treats!

Comments
15 Responses to “Pulled beef, feta cheese and Wild Garlic Pie”
  1. That sounds like a very delicious combination. 😋

  2. Wow! That pulled beef looks so good 😉😋

    • petra08 says:

      hi Ribana
      Thank you! Pulled beef is delicious. I love how it cooks itself in the oven and comes out fall apart delicious 🙂

  3. Sumith says:

    Always loved your combination of flavours!

  4. Jhuls says:

    I haven’t eaten wild garlic, but I’ve heard so many good things about it. And these pies are perfect for this week’s Fiesta Friday! I think this should be present in all gatherings! Thanks for sharing, Petra.

    • petra08 says:

      hi Juhls
      Thank you for your very kind words! Wild garlic is amazing, the leaves taste just like garlic and you can use them like spinach! I pickle the flower buds and apparently it is possible to make wild garlic capers when the flowers are over. I am so glad you like it and thank you for co hosting my favorite foodie party! x

  5. This sounds fabulous, Petra!

  6. Fabulous!! It’s on my must-try list. Are you already seeing wild garlic there?

    • petra08 says:

      hi Angie
      We are having a very windy and stormy time but it isn’t too cold. I didn’t pick much the first time but I love when the season starts and I can’t wait to pick more!
      Thank you for hosting us! x

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