Beef cheek, mushroom, and cheese pie

Trim all the fat and silver skin off the beef cheek.

Rub generously with Culley's charcoal black rub and a touch of salt and pepper.

Preheat oven to 150°C

Place the beef cheek in a baking dish and cook for 1 hour.

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.

Remove dish from oven and rest for 30 mins before pulling the meat

Brown the onions and mushrooms in a pot with olive oil at a medium temperature.

Add all other ingredients to the pot and stir well.

Cook on a low to medium temp for 20 minutes well stirring regularly, you should see the sauce start to thicken.

If your sauce needs further thickening add extra corn flour (1 tbsp at a time) and stir well cooking for an extra 5 minutes.

Cool the mixture then add your pulled beef cheek to the gravy.

Spread butter on the inside of your pie tins to stop pastry from sticking.

Line the inside of your tins with shortcrust pastry, fill with your gravy mixture then top with your choice of cheese.

Cut a round circle top for your pie using the puff pastry and place on top, press down around the edges of the pie dish to seal it.

Crack an egg and mix well before lightly brushing the top of your pie with egg wash for a nice golden finish.

Preheat oven at 220°C and cook for 20 minutes.

Remove from oven and rest for 5 mins before serving.