Beef cheek, mushroom, and cheese pie
A gourmet pie recipe
4 - 6
Serves
30 mins
Prep Time
4 hrs
Cook Time
Recipe author
James Smith "The Tattooed Butcher"
Tender slow cooked beef cheek, rich mushrooms, and homemade buttery pastry combine to offer a decadent take on a Kiwi classic pie. The filling makes 5-6 pies.
Tender slow cooked beef cheek, rich mushrooms, and homemade buttery pastry combine to offer a decadent take on a Kiwi classic pie. The filling makes 5-6 pies.
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Ingredients
Beef Cheek
1 Quality Mark beef cheek
Culley's Charcoal Rub
salt
black pepper
2 cups water
Gravy
3 cups beef stock
¼ cup tomato paste
1 tsp salt
1 Tbsp black pepper
1 tsp onion powder
1 tsp dried thyme
ground
2 Tbsp corn flour
1 onion
finely chopped
100g button mushrooms
chopped
2 Tbsp olive oil
Pie
1 packet puff pastry
1 packet short crust pastry
1 Tbsp butter
Method
Beef Cheek
For the Gravy
For the Pie
1
Trim all the fat and silver skin off the beef cheek.
2
Rub generously with Culley's charcoal black rub and a touch of salt and pepper.
3
Preheat oven to 150°C
4
Place the beef cheek in a baking dish and cook for 1 hour.
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5
Remove the beef cheek from the oven, add 2 cups of water into the dish, wrap with tinfoil then cook for a further 3 hours at the same temperature.
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6
Remove dish from oven and rest for 30 mins before pulling the meat
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