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.
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.