Braised honey beef short rib, walnut and filo pies

Braised honey beef short rib, walnut and filo pies recipe

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

Serves: 4
Cooking Time: 2 hrs 30 mins

Ingredients

  • 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

Instructions

1

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.

2

Cover with foil and braise slowly for 2 hours until the ribs are tender and falling off the bone.

3

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.

4

Add chopped walnuts to the beef, together with 45ml (3 tbsp) of cooking liquid, mix well and adjust seasoning.

5

Divide the meat mixture and the beef stock between 4 small pie dishes.

6

Tear 2 sheets of filo pastry and place in a folded fashion on top of the pie dish (2 pastry sheets per pie).

7

Brush the pastry with butter and place in the preheated oven until the pastry is golden and crisp, 15 – 20 minutes.

 

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