Saturday, June 19, 2010

Betty Brooklyn's Pies Take the Cake!

Betty Brooklyn was the winner of the People's Choice award at Pie Lovers Unite, the BK Farmyards Pie Cook-off held on June 12. Many thanks to all who came and showed their support! And thanks to BK for my awesome prizes!

Now get ready, cause these pies are coming right back at you! Betty Brooklyn is giving an encore performance, serving her delicious savory pies at Meatopia, the cities biggest meat event ever! The event is going to be held on Governor's Island on Sunday, July 11th . Get you tickets now!

Here's a recipe to make these yummy pies at home! Beware, this is a multi-day process, but boy is it worth it!

I made 4 times this much, but I wanted to keep the quantities manageable for those who may want to try it at home. This amount should make about 25 mini pies. But hey, if you are going through the trouble, why not make a few extra to give to friends or save in the freezer for a rainy day. You could even heat them up in a toaster oven for breakfast!


For the braised shortribs:
1 1/4 LBS. Local, grass-fed shortribs
Salt and Pepper
12 oz. Home-brewed stout (or you could use Guiness)
Chicken stock
1/4 can Tomato paste
1 Red onion
1 Carrot

To make the filling:
1/2 Red onion
1/2 Jalepeno
Braised short ribs
Salt and pepper
Homemade whole grain spicy mustard (or you could buy whole grain mustard)
Slotted spoon or spatula

To make the crust:
2 1/2 c All purpose flour
2 TBS Sugar
1 1/2 tsp Salt
1/2 cup Butter
1/2 cup Vegetable shortening
1/4 cup and 2 TBS Buttermilk

To assemble the pies:
Mini muffin tin
Short rib mix
More home made whole grain spicy mustard
Light egg wash

For the shortribs:
-Pat the short ribs dry and season them generously with salt and pepper.
-Sear the short ribs in a pan or skillet until they have a nice brown color on all sides. Try not to allow the pan to burn.
-Deglaze your pan using a little beer to loosen the brown bits from the bottom of the pan. Place the liquid in a pot deep enough to hold all of your ingredients.
-Peel the onion and carrot. Cut them into large chunks and brown them in a pan or skillet. Then add the tomato paste and cook it until it begins to darken.
-Transfer all your veggies to the pot containing your liquid from the previous deglazing.
-Then, deglaze your vegetable pan using a little beer and add that liquid to the pot as well.
-Add the shortribs to the pot. Add the rest of the beer and add chicken stock until the ribs are just covered with liquid.
-Cover the pot and cook at a simmer for 4-6 hours or until the ribs are completely tender. You can do this on the stove on low heat or in the oven at 225F.
-When the ribs are very tender, remove the pot from the heat and cool rapidly in an ice bath.

To make the filling:
-When the mixture is cool, remove the ribs and place them on a cutting board.
-Strain the liquid through a fine mesh sieve and reduce the liquid at a simmer, skimming regularly, until it is thick enough to barely coat the back of a metal spoon.
-Remove bones and sinew from the braised ribs (you can save this to make a weak stock later).
-Chop the meat finely.
-Dice the red onion and jalepeno very finely and sautee them in a pot that is large enough to hold the sum of all of your filling ingredients.
-Add the reduced liquid and the chopped ribs.
-Cook the mixture, stirring with a slotted spatula or spoon to break-up the beef into more uniform pieces.
-Cook until the mixture is thick and fairly homogeneous (it doesn't have to be completely without chunks).
-Season with salt, pepper and spicy mustard.
-Cool the mixture in an ice bath.

To make the crust:
-Mix the flour, salt and sugar in a bowl.
-Add the butter and shortening and rub it into the butter with your hands. Make sure to not rub it in too thoroughly, you want some buttery bits.
-Add the buttermilk all at once and mix just to incorporate.
-Knead for 1 or 2 turns on the counter top and rest the dough (wrapped in plastic wrap) in the refrigerator for an hour.

To assemble the pies:
-Roll out the pie crust very thinly and cut into appropriate sizes for your muffin tins (top and bottom). I use a round cookie cutter set and just find the right size out of the set, but you could use the rim of a glass if it is the right size, or just roll a sheet of dough over the tray and remove the excess dough that you don't need after pushing it into the molds.
-Fill the pies to the rim with your cooled short rib filling. Then put about a teaspoon of spicy mustard on top.
-Then put on your top crust.
-Seal the top crust to the bottom crust with a fork and punch a small hole in the top of each pie to vent.
-Brush with a light egg wash using a pastry brush or a digital pastry brush (your fingers).
-Pop them in a 375F oven for 20-25 minutes or until they are bubbly and golden brown.
-ENJOY!!! You've earned it!


  1. This comment has been removed by the author.

  2. i loved your meat pies at meatopia they were absolutely fantastic, but looking at the ingredients i didn't really taste anything except beef and the buttery pie crust...i would've never guessed there was jalepeno or stout (even though you told there was beer in it) or even the mustard...but keep up the great work and if you take requests, can you post the recipe for the cabbage and red pepper slaw you served it with? i liked that almost as much as the meat pie itself

  3. Hey Justin - Thanks for the comment. Here is how to make the cabbage slaw:

    The slaw is loosely based off of a recipe for bread and butter pickles. Recipes like this can be found in almost any basic cookbook. One of my favorites is Southern Living (you may see other recipes/influences from this book in my blog if you look carefully :).

    4 Quarts thinly sliced red cabbage
    4 Medium red onions, thinly sliced
    3 Cloves garlic, thinly sliced
    1/3 Cup kosher salt
    2 1/2 Cups sugar
    3 cups cider vinegar
    5 TBS mustard seeds
    3 Red bell peppers, thinly sliced

    -Combine the cabbage, onion, garlic and salt in a large bowl. Cover with ice (or just put it in the fridge) and let sit for 3 hours.
    -Rinse and drain the mixture.
    -Combine sugar, vinegar and mustard seeds and bring to a boil on the stove top.
    -Pour the boiling brine over the cabbage mixture in a bowl and let sit for another hour.
    -When the mixture is fairly cool, combine the thinly sliced peppers with the mixture.

    Note: You can keep this for a really long time in the fridge as it is basically a pickle. Don't quote me on canning it since I have changed the acidity and sugar ratios, but for my own home consumption I would be comfortable cold packing it.