Beef cheek, mushroom & cheese pie

Ingredients (Beef cheek cook)

-Beef cheek

-Culleys charcoal rub

-Salt & Pepper

-2 cups water

-Tinfoil

Method

1-Trim all fat and silver skin off the beef cheek then rub generously with culleys charcoal black rub and a touch of salt and pepper.

2-Preheat oven to 150 degree's Celsius

3- Put your beef cheek in a cooking dish and cook for 1 hour

4-Remove your beef cheek from the oven and add 2 cups of water into the dish, wrap with tinfoil then cook for a further 3 hours at the same temperature.

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

Gravy ingredients

-3 cups beef stock

-1/4 cup tomato paste

-1 tsp salt

-1 tbsp. cracked pepper

-1 tsp onion powder

-1 tsp ground thyme

-2 tbsp. corn flour

-1 brown onion finely chopped

-100g chopped mushroom

-2 tbsp. olive oil

Method

1-Brown the onions & mushrooms in a pot with olive oil, this should only take 5 minutes on a medium temperature on your element

2-Add all other ingredients to the pot and stir well

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

4-If your sauce has not gotten thicker add extra corn flour (1 tbsp at a time) and stir well cooking for an extra 5 minutes.

5-Cool the mixture then add your pulled beef cheek to the gravy

Pie prep

Ingredients

-Puff pastry x 1 packet

-Short crust pastry x 1 packet

-1 tbsp. butter

-Pie tins

Method

1- spread butter on the inside of your pie tins to stop pastry from sticking

2-Line the inside of your tins with short crust 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.

3-Crack your egg and mix well then lightly brush the top of your pie with egg was for a nice golden finish

4-Preheat oven at 220 Celsius and cook for 20 mins

5-Remove from oven and rest for 5 mins before serving