Mini Pork Rib Potato Top Pies
These little pork pies are super simple to make and oh so moreish!
Prep Time: 30 minutes Cook Time: 45 minutes Makes: 12 Pies
For the Pie Filling
2 packets Sweet and Sticky Pork Ribs (we love Hellers)
A drizzle of Avocado Cooking Oil (we love Olivado)
1/2 packet carrots – finely diced (we love Wilcox)
1 stalk celery – finely diced
1 onion – finely diced
A handful of rosemary & thyme – finely chopped (we love Superb Herb)
½ cup beer (we love Emersons)
2 cups beef stock (we love Campbells)
1 tbsp corn flour
Beer Match: Emerson’s Bird Dog
We made ours in Le Creuset Stoneware Mini Round Casseroles
Turn oven to 210C.
Bake Ribs as per packet instructions. Once cooked and cooled, peel meat off the bones and put both meat and bones to the side.
In a heavy based casserole dish over a medium heat, fry off the mirepoix ingredients in a drizzle of olive oil until translucent and a little golden – approximately 10 minutes.
Add the herbs and fry for a further 2 minutes.
Add the beer to deglaze the pan and cook until reduced.
Dissolve the corn flour in a little beef stock and add to the remaining beef stock. Add the liquid to the pot with the pork and pork juices and cook to reduce until you have a thick meat pie gravy – around 15 minutes. Cool.
While the meat is cooking, boil the potatoes until tender. Drain and add butter, milk and herbs. Mash.
Spoon the pie mixture into each mini pie ramekin until ¾ full. Top each with a heaped tablespoon of mash and place 1 rib right in the centre of each mini pie for effect.
Bake for 40 minutes until potatoes are golden.
Devour while hot.