Winter

Short ribs and root-vegetable pie

Luca Villari guarantees it will be you when you wrap your laughing gear around this tantalising pastry creation
4
2H 40M

Ingredients

Shortcrust pastry

Method

Shortcrust Pastry

1.Sift the flour into a bowl with the salt then transfer to a food processor, pulse for a few seconds then add the butter a few pieces at a time.
2.With the motor running, add the eggs and milk. When the mixture starts to come together, add the parmesan and thyme. Pulse for 5 seconds then turn out onto a bench (if mixture is too dry, add a little extra beaten egg; if too wet, add a little extra flour).
3.Knead for a few minutes. Roll into 8 balls of equal size, cover with plastic wrap and refrigerate until needed.
4.When you are ready to cook, place a chilled dough ball between 2 sheets of baking paper or plastic wrap and roll out to a 4mm thickness. As a rough guide, 1 dough ball makes 1 small pie lid, 2-3 balls make a large lid – but of course it does depend on the size of dish you are using. For this dish, you will need 4 pastry balls for 4 small pies.

Short ribs and root-vegetable pie

5.Heat vegetable oil in a large heavy-based pot or casserole on medium heat. Season ribs with salt and pepper and sear in batches for 2 minutes or so on each side. Set aside.
6.Pour most of the rendered fat out of the pot, leaving behind 2 tablespoons in which to cook the vegetables.
7.Place carrot, onion and celery in pot and cook on medium heat for 5-6 minutes or until nicely browned. Add garlic and stir well. Add tomato paste and cook for 1 minute then add red wine. Cook until wine has reduced by half then add stock, thyme and bayleaves. Add seasoned ribs, bring to the boil then lower heat to a gentle simmer. Put the lid on and leave to braise for 2 hours.
8.Pull ribs out of pot and transfer to a plate. Put pot on medium heat and reduce liquid by half.
9.Meanwhile, bring a large pot of salted water to the boil. Add the yams and kumara and blanch for 5 minutes. Add carrots and cook for 1 minute then drain vegetables and set aside.
10.Place butter in a large frying pan on medium heat. As it sizzles, toss in the blanched vegetables and season with salt and pepper. Cook for a couple of minutes or until nicely browned.
11.Pull the cooked meat off the bones, roughly chop then fold back into the reduced mixture in the pot. Leave to cool. Meanwhile, preheat oven to 160°C.
12.Turn oven up to 180°C. Spoon cooled meat mixture into 4 x small pie dishes or ramekins until three-quarters full. Arrange buttered vegetables on top.
13.Gently place pastry lids on top and press down with fingertips to seal edges. Cut off any excess pastry. Cook for 10 minutes. Remove from oven, brush with beaten egg yolk then bake for a further 10 minutes.

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