We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A savory pie filled with tender pulled beef and served with a side of sautéed green vegetables.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat your oven to 190 degrees Celsius.
Place the beef into an oven-proof dish. Season with salt and pepper. Add the minced garlic and rosemary.
Half fill the dish with water. Cover with foil and place into the oven.
Cook for 2 hours or until the beef is really tender and breaks apart easily.
Remove from the oven and pour off the water, then set aside to cool.
Once cool, remove all bones, fat, sinew, and rosemary. Pull the beef apart using two forks.
Heat a wok, add a little vegetable oil, then sauté the onions until golden brown.
Add the beef. Season with salt and pepper. Add some water, then the gravy granules.
Let the beef simmer until the gravy thickens and the beef is coated with smooth gravy.
Lightly grease a pie dish. Place one sheet of phyllo pastry at the bottom. Make sure the pastry is tucked into the corners and sides of the pie dish.
Top with another three sheets. If using a round pie dish, create a star effect with the sheets.
Place your beef filling onto the phyllo pastry.
Fold the pastry sides hanging over the dish to close the pie. Brush with the whisked egg.
Bake in the oven until golden brown and crispy. Move your pie closer to the top of the oven for even baking if needed.
Heat a wok, add a little vegetable oil, then add the green beans. Season with salt and pepper.
Sauté until you see some color on the beans but they should not be cooked completely soft. The beans should still be bright green. Remove from the pan.
Heat a griddle pan to smoking hot. Add a little vegetable oil, then add the baby marrow batons. Season with salt and pepper.
Grill the baby marrows until you see grill lines on the vegetables. Remove, then mix with the green beans.
Let the pie rest for about 5 minutes before cutting.
Serve with sautéed green vegetables on the side.
Ensure the beef is cooked until it is tender enough to pull apart easily.
If your oven tends to be hotter at the bottom, adjust the pie's position for even baking.
How can I make Pulled Beef Phyllo Pie gluten-free?
To make a gluten-free version of Pulled Beef Phyllo Pie, you can substitute the phyllo pastry with gluten-free pastry sheets or use a gluten-free pie crust. Additionally, ensure that the gravy granules you use are gluten-free. This way, you can enjoy the same savory flavors without the gluten.
What are some good side dishes to serve with Pulled Beef Phyllo Pie?
Pulled Beef Phyllo Pie pairs wonderfully with sautéed green vegetables like green beans and baby marrows, as mentioned in the recipe. You can also serve it with a fresh salad, roasted potatoes, or a side of creamy mashed potatoes for a hearty meal.
How do I store leftover Pulled Beef Phyllo Pie?
To store leftover Pulled Beef Phyllo Pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. You can refrigerate it for up to 3 days. For longer storage, consider freezing it. Wrap the pie well and place it in an airtight container or freezer bag, where it can last for up to 3 months. Reheat in the oven for the best texture.
Can I use a different type of meat for the Pulled Beef Phyllo Pie?
Yes, you can substitute the beef chuck with other meats like pork shoulder or chicken thighs. Just adjust the cooking time accordingly, as different meats may require different cooking durations to become tender. For a vegetarian option, consider using jackfruit or a mix of hearty vegetables.
What is the best way to ensure my phyllo pastry is crispy when baking?
To achieve a crispy phyllo pastry for your Pulled Beef Phyllo Pie, make sure to brush each layer of phyllo with melted butter or oil before stacking them. This will help create a flaky texture. Additionally, bake the pie at a high temperature, and consider moving it closer to the top of the oven for even browning.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
...
