Smoked Beef Cheek Pie
Flavourful BBQ Beef Pie Recipe
2 - 4
3 hrs 30 mins
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.
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1Kg Quality Mark beef cheeks
2 large onions
5 garlic cloves
1 celery stalk
2 Bay leaves
2L beef stock
2 Tbsp fresh thyme
1 Tbsp brown sugar
130g white flour
1 Tbsp worcestershire sauce
1 Tbsp sherry vinegar
1 kg puff pastry
pre rolled, enough for 12 small pies
For the BBQ
1 cup Manuka wood chip
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.
Remove from smoker and place in boiling stock. Cover and simmer gently until tender, this will take around 2½ hours.
Stock may need topped up if it reduces too much.
Nutrition Information per Serving (304g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)