Ingredients:

  • 2 beef feet (about 1.5 kg / 3.3 lbs), thoroughly cleaned
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tsp dried thyme (5 g)
  • 1 tsp ground black pepper (5 g)
  • ½ tsp grated nutmeg (2 g)
  • 1 bay leaf
  • Salt to taste
  • 500 g all-purpose flour (4 cups)
  • 250 g unsalted butter, chilled and cubed (1 cup)
  • 1 large egg, beaten (for glazing)
  • 1/4 tsp salt (1 g)
  • 150 ml ice-cold water (about 2/3 cup)

Instructions:

  1. Prepare the Beef Feet: Clean beef feet thoroughly under cold running water, place in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse.
  2. Cook the Filling: Return beef feet to the pot, cover with fresh water, and add onion, carrots, celery, garlic, thyme, pepper, nutmeg, bay leaf, and salt. Simmer for about 2.5 hours until the meat is tender and gelatinous.
  3. Cool and Shred: Remove beef feet from the pot, allow to cool, then debone the feet, shredding the meat and discarding the bones and skin.
  4. Make the Pastry: In a bowl, combine flour and salt. Cut in the butter until the mixture resembles breadcrumbs. Add ice water gradually until a dough forms. Wrap in plastic and chill for 30 minutes.
  5. Assemble the Pie: Preheat oven to 200°C (400°F). Roll out half of the pastry and line the base of the baking dish. Fill with the shredded beef mixture. Roll out the remaining pastry and cover the top, sealing the edges.
  6. Bake the Pie: Cut steam vents in the top crust and brush with beaten egg. Bake for 45-50 minutes until golden brown.