Beef Cheek and Porter Pies
This recipe has been designed to use leftover smoked beef cheeks, or even specially cook extra beef cheeks to create these pies the following day. Alternatively, you can use leftover cubes of beef roast.
In a frying pan melt the butter over medium heat. Add the onion and garlic, cook for 3 minutes or until the onion turns translucent. Add the flour and cook for 2 minutes, stirring as needed. Add the tomato paste, Porter, beef stock and Worcestershire sauce. Simmer for 10 to 15 minutes, or until mixture thickens. If you are using leftover roast beef rather than heavily seasoned beef cheeks, you may want to season the gravy with salt and pepper, to taste. Remove from the heat and allow to cool completely.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.
Line the pie tins with the shortcrust pastry, allowing the sides to overhang (see tip 1). Place the beef cheek or cubed roast beef into the centre (trimming the beef cheek to size if needed). Level fill the pie cases with the cooled gravy (don’t overfill). Brush the edge of the pastry with the beaten egg. Place a 12cm by 12cm square of the puff pastry on top of each of the pies and press around the edges of the pastry together to seal. Trim the excess pastry to approximately 1cm of overhang. Crimp fold the edges as desired, or use a fork to indent, creating a decorative border.
Pierce the tops of the pies a couple times with a knife to allow steam to escape while cooking. Brush the tops of the pastry with the lightly beaten egg.
Cook the pies over indirect medium heat for 35 to 45 minutes or until the pastry is deep golden. Leave the pies to rest for 5 minutes before serving. Serve with tomato sauce if desired.
1. To save on food waste, cut the pastry squares for pies 1 and 2 to one corner of the sheet and use the leftover strips of pastry to create the remaining pie tins, pressing edges of the strips of pastry together to create another sheet for bases 3 and 4.
Ingredients
Directions
In a frying pan melt the butter over medium heat. Add the onion and garlic, cook for 3 minutes or until the onion turns translucent. Add the flour and cook for 2 minutes, stirring as needed. Add the tomato paste, Porter, beef stock and Worcestershire sauce. Simmer for 10 to 15 minutes, or until mixture thickens. If you are using leftover roast beef rather than heavily seasoned beef cheeks, you may want to season the gravy with salt and pepper, to taste. Remove from the heat and allow to cool completely.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.
Line the pie tins with the shortcrust pastry, allowing the sides to overhang (see tip 1). Place the beef cheek or cubed roast beef into the centre (trimming the beef cheek to size if needed). Level fill the pie cases with the cooled gravy (don’t overfill). Brush the edge of the pastry with the beaten egg. Place a 12cm by 12cm square of the puff pastry on top of each of the pies and press around the edges of the pastry together to seal. Trim the excess pastry to approximately 1cm of overhang. Crimp fold the edges as desired, or use a fork to indent, creating a decorative border.
Pierce the tops of the pies a couple times with a knife to allow steam to escape while cooking. Brush the tops of the pastry with the lightly beaten egg.
Cook the pies over indirect medium heat for 35 to 45 minutes or until the pastry is deep golden. Leave the pies to rest for 5 minutes before serving. Serve with tomato sauce if desired.
1. To save on food waste, cut the pastry squares for pies 1 and 2 to one corner of the sheet and use the leftover strips of pastry to create the remaining pie tins, pressing edges of the strips of pastry together to create another sheet for bases 3 and 4.