Braised honey beef short rib, walnut and filo pies might seem a strange combination, but they’re a delicious strange combination! Slightly sweet beef is delicious with the earthiness of nuts, and you can’t go wrong with a topping of golden pastry. A wonderful and robust dinner dish.
Consult this recipe for the ginger honey ingredients and method.
Braised honey beef short rib, walnut and filo pies
- 500g beef short ribs
- Maldon Sea Salt and freshly ground black pepper, to taste
- 60ml (¼ cup) soya sauce
- 2 star anise
- 5ml (1 tsp) dried chilli flakes
- 1 whole cinnamon stick
- 5ml (1 tsp) Chinese five spice powder
- 60ml (¼ cup) ginger-infused honey
- 250ml (1 cup) water
- 150g walnuts, finely chopped
- 250ml (1 cup) beef stock
- 8 sheets filo pastry
- 50g butter, melted
Preheat the oven to 180°C. Place the beef short ribs, Maldon Sea Salt and freshly ground black pepper, soya sauce, star anise, chilli flakes, cinnamon stick, Chinese five spice powder, ginger honey and water in a large baking tray.
Cover with foil and braise slowly for 2 hours until the ribs are tender and falling off the bone.
Shred the meat using two forks and set aside. Once the cooking liquid has cooled, remove the fat layer from the surface and set aside.
Add chopped walnuts to the beef, together with 45ml (3 tbsp) of cooking liquid, mix well and adjust seasoning.
Divide the meat mixture and the beef stock between 4 small pie dishes.
Tear 2 sheets of filo pastry and place in a folded fashion on top of the pie dish (2 pastry sheets per pie).
Brush the pastry with butter and place in the preheated oven until the pastry is golden and crisp, 15 – 20 minutes.