That shredded meat pie you see at the bakery can be recreated at home if you have some spare time.
For those who want to spice up their home meals, short rib pie is a tasty option for any meal, especially as a mid-afternoon snack.
Our advice for not having to rush at mealtime is to prepare it the day before. That way, you can calmly cook it and the flavor becomes even more intense.
The same recipe can be made with different fillings and if you don’t want to waste the leftovers from the weekend roast, for example, this can be a good way to use that meat.
- 500 g wheat flour
- Salt to taste
- 200g butter cubes
- 2 eggs
- 2 egg yolks
- Cold water.
Short rib filling
- 1 package short ribs
- 2 tbsp. oil
- 500 ml meat broth + 200 ml meat broth to finish the filling
- 1 medium onion
- 2 garlic cloves
- ½ cup tomato extract
- 1 can dark beer
- 3 tbsp. wheat flour
- Salt to taste
- Black pepper to taste
- Parsley to taste
- 1 whisked egg
In a large bowl, place the wheat flour, salt and butter cubes and mix with your fingertips to form a thick dough.
Add the eggs, the two yolks and mix. Add the cold water little by little and mix until it reaches the right consistency. Set aside.
Short rib filling:
Remove excess fat from the Frigomerc short ribs and cut into medium cubes.
Put half of the oil in a pressure cooking pan and warm up over medium heat.
Add the cubed Frigomerc short ribs and roast until golden brown. Season with salt and pepper and place in a bowl.
In the same pan, add the remaining oil and then the onion, garlic and braise for 2 minutes.
Add the tomato extract, mix and put the roasted short ribs back in.
Pour the dark beer and 500 ml of meat broth over it, cover the pan and when the pressure starts, set a timer for 25 minutes.
Once the pressure has been released, make sure the short ribs are cooked and shredded.
Put the pan with the short ribs back over medium heat, add the wheat flour, mix and add the 200 ml of broth.
Mix well, garnish with chopped parsley and set aside.
Using two pieces of plastic wrap, line the countertop with one piece, place 2/3 of the pie dough on it and cover with the other piece of plastic wrap and roll the dough using a rolling pin until it is 2 mm thick.
Place in a 20 cm diameter pie pan and add the short rib filling.
Roll out the rest of the dough and cover the pie, closing the sides tightly and removing the excess dough.
Brush the whisked egg on the top of the pie and bake at 160°C for 40 minutes or until it is baked and lightly golden.