Pork Rib Pies
A simple Pork Rib Pie recipe that's perfect for turning leftover ribs into a scrumptious meal. Use my Chilli Beer Rib recipe as a base or go with leftover ribs or roast meats. If you can't find Anathoth relish, use any other natural relish of your choice.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
For the Pork Rib Pies:
- 500 g leftover cooked ribs or 1 serve of Chilli Beer ribs
- 1/2 cup Anathoth Farmstyle Pickle see note above
- 1 sheet frozen puff pastry thawed slightly
- olive oil for greasing the pie tin
To make the Pork Rib Pies:
Scrape meat off ribs onto a cutting board and chop coarsely. (Keep 2 of the bones if you wish to make a vent in the lid using them.)
Transfer meat to a mixing bowl and add relish. Mix well to combine.
Grease pie tins with a little olive oil,
Cut sheet of thawed puff pastry into 4 even squares.
Line 2 pie tins with the puff pastry squares, ensuring there is no air trapped underneath.
Spoon stuffing into the pastry-lined tins. Cover with the remaining squares and seal tightly by pressing the pastry down all the way around.
Using a knife or a glass cut off excess pastry. (If using, stick a rib bone into each pie lid to make a vent).
Bake in a preheated oven for 15 minutes or until the pastry is puffed and golden brown.