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Beef Cheek, Mushroom, and Cheese Pie

Slow Cooked Beef Cheek Pie Recipe

4 - 6

Serves

30 mins

Prep Time

4 hrs

Cook Time

James Smith "The Tattooed Butcher"

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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Dinner,

Family Favourites,

Casserole/Slow,

Special Occasion & Entertaining,

Ingredients

Beef Cheek

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1 Quality Mark beef cheek

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Culley's Charcoal Rub

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salt

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black pepper

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2 cups water

Gravy

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3 cups beef stock

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¼ cup tomato paste

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1 tsp salt

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1 tbsp black pepper

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1 tsp onion powder

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1 tsp dried thyme

ground

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2 tbsp corn flour

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1 onion

finely chopped

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100g button mushrooms

chopped

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2 tbsp olive oil

Pie

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1 packet puff pastry

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1 packet short crust pastry

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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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