Smoked beef cheek pie

Smokey and delicious, this is special pie recipe

Serves

15 mins

Prep Time

3 hrs 30 mins

Cook Time

Recipe author

Andrew Clarke

Is there anything more comforting than a big hearty meat pie? Slow-cooked BBQ beef cheeks offer a delicious and indulgent take on a pie filling. The incredibly rich beefy flavour and soft gelatinous seams pair perfectly with vegetables and flaky puff pastry. It's perfect whether you're cooking up a mid-week feast or entertaining.

This recipe, from chef Andrew Clarke, will yield enough filling for 12 small or 2 large pies, and if you'd like you can use the leftovers as nacho topping!

Recipe courtesy of Greenlea Butcher Shop.

Rate this recipe

High Protein

Casserole/Slow,

Slow Cooked,

Lunch,

Dinner,

Beef

Ingredients

Beef

1Kg Quality Mark beef cheeks

2 large onions

diced

5 garlic cloves

thinly sliced

1 celery stalk

finely sliced

1 carrots

diced

2 bay leaves

2 litres beef stock

2 Tbsp fresh thyme

chopped

1 Tbsp brown sugar

130g white flour

100g butter

1 Tbsp Worcestershire sauce

1 Tbsp sherry vinegar

salt

black pepper

cracked

To Assemble

1 kg puff pastry

pre rolled, enough for 12 small pies

3 eggs

yolks, beaten

For the BBQ

1 cup Manuka wood chip

Method

For the BBQ/Smoking

To Make Filling

To Assemble & Serve

Trim any excess sinew from outside of beef cheeks (don’t be too fussy as it will break down during cooking) season heavily with salt and black pepper.

Smoke cheeks in a smoker or BBQ at 130⁰C for 1 hour.

Start Timer

Remove from smoker and place in boiling stock. Cover and simmer gently until tender, this will take around 2½ hours.

Start Timer

Stock may need topped up if it reduces too much.

Nutrition Information per Serving (411g)

This nutrition analysis is based on 12 serves and is for the pie only. We recommend using a reduced salt stock as this recipe is high in sodium.

Energy

2842kJ (679 kcal)

Protein

22.7g

Total Fat