Ingredients (Beef cheek cook)
-Culleys charcoal rub
-Salt & Pepper
-2 cups water
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
-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
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
-Puff pastry x 1 packet
-Short crust pastry x 1 packet
-1 tbsp. butter
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