Indulge in Hearty Short Rib Beef Chilli and Cheddar Pie with a Hot Water Pastry Crust

Few dishes offer the comfort and satisfaction of a rich, slow-cooked beef pie. This recipe for short rib beef chilli and cheddar pie combines tender, flavourful meat with a spicy kick and a sharp cheddar finish, all encased in a flaky hot water pastry crust. It’s a perfect meal for cooler evenings or when you want to impress family and friends with something both rustic and comforting.

Why This Pie Stands Out

This hearty Short Rib Beef, Chilli and Cheddar Pie with a Hot Water Pastry Crust offers a unique twist on traditional meat pies. The red chilli puree adds a gentle heat that lifts the deep, meaty flavours. The cheddar cheese melts into the filling, adding creaminess and sharpness. The hot water pastry crust provides a flaky, buttery shell that holds everything together without becoming soggy.

This dish is ideal for anyone who loves bold flavours and comforting meals. It’s perfect for weekend dinners, special occasions, or when you want to treat yourself to something satisfying and homemade.

The filling can be made a day ahead, which will allow the flavours to develop further.

Hearty Short Rib Beef, Chilli and Cheddar Pie with a Hot Water Pastry Crust - The Recipe

Ingredients

The filling

1.5kg short ribs, trimmed of excess fat

2 tsp sea salt

½ tsp freshly ground black pepper

2 tbsp flour

2 tablespoons olive oil

2 medium yellow onions, diced

3 tsp garlic puree or 3 garlic cloves, finely minced

1½ tbsp tomato paste

2 tsp red chill puree

2 cups red wine

350ml beef stock

1 bay leaf

2 large handfuls of grated cheddar

For the hot water pastry crust

750g plain flour, plus extra to dust

1 tsp salt

2 tsp English mustard powder

2 large free-range eggs, lightly beaten

100g unsalted butter, diced

100g lard, diced

Method

Preparing the Filling: Tender Short Rib Beef with a Spicy Twist

• Preheat the oven to 320°F / 160°C

• Season and flour the meat: Start by trimming excess fat from the short ribs. Season with 2 teaspoons of sea salt and half a teaspoon of freshly ground black pepper. Lightly dust the ribs with the flour to help create a rich crust during browning.

  
  

• Brown the meat: Heat 2 tablespoons of olive oil in a heavy pan over medium-high heat. Brown the short ribs on all sides until they develop a deep, caramelised colour. This step locks in flavour and adds depth.

  
  

• Sauté the aromatics: Remove the meat and add 2 diced medium yellow onions to the pan. Cook until softened, then stir in 3 teaspoons of garlic puree or 3 finely minced garlic cloves. Add 1½ tablespoons of tomato paste and 2 teaspoons of red chilli puree for a subtle heat.

  
  

• Deglaze and simmer: Pour in 2 cups of red wine to deglaze the pan, scraping up browned bits. Add beef stock and 1 bay leaf. Return the meat to the pan, cover, and transfer to the oven, and cook for 3 to 4 hours until the beef is tender and falling off the bone. Remove the bone and shred the meat with 2 forks. Now stir in the cheese.

  
  

This slow-cooked filling develops a rich, spicy, and slightly tangy flavour that pairs beautifully with the sharpness of cheddar. Allow the meat filling to cool whilst you prepare the pastry.

Making the Flaky Hot Water Pastry Crust

The crust is just as important as the filling. A hot water pastry crust is known for its flaky texture and buttery taste, making it ideal for a hearty pie.

• Mix dry ingredients: Combine 750g of plain flour with 1 teaspoon of salt and 2 teaspoons of English mustard powder. The mustard powder adds a subtle warmth that complements the filling.

  
  

• Prepare the fat: Dice 100g of unsalted butter and 100g of lard. These fats create the flaky layers in the pastry.

  
  

• Heat water and fat: Gently heat the butter, lard, and 250ml of water until the fats melt. Pour this hot mixture into the flour and mix quickly.

  
  

• Add eggs and knead: Stir in 2 lightly beaten free-range eggs. Knead the dough briefly until smooth. Wrap in cling film and chill for at least 30 minutes before rolling out.

  
  

Assembling and Baking the Pie

Once the filling and pastry are ready, it’s time to bring everything together:

• Preheat the oven to 400°F / 200°C

  
  

• Roll out two-thirds of the pastry on a floured surface and carefully place into a deep spring form, loose bottom cake tin, ensuring an over hang of pastry and that the pastry is push neatly into the bottom of the tin and sides

  
  

• Add the filling: Spoon the short rib beef chilli mixture into the pastry case.

  
  

• Cover with remaining pastry: Roll out the rest of the pastry and place it over the filling. Trim excess edges and press to seal. Crimp the edges and cut a few small hole on the top to allow steam to escape.

  
  

• Bake for 50 to 60 minutes until the crust is golden and crisp.