Beef Cheek Pie



Saute the onion and garlic gently in Rosemary Infused EVOO, then add chopped carrot & celery. Cook over a moderate heat until fragrant and onion is translucent (careful not to burn the garlic).
Place seasoned flour in a bag and add beef cheek pieces to coat all over. Remove beef cheeks from flour and add a few at a time to pot, browning gently. Add wine and then stock to cover. Add bouquet garni (remove at end of cooking and discard) and cover with lid.
Cook gently for three (or more) hours – stir every so often to ensure beef remains tender. The tantalising aromas will fill your kitchen and arouse your senses.

Grease a pie dish lightly with butter; roll out (cold) puff pastry and line base of dish. Add (slightly cooled) beef cheek filling and place another piece of puff pastry on top. Seal and crimp edges and make a few slits with a sharp knife to allow air to escape (I have a collection of antique pie funnels and like to use these, however newer versions are available at cooking stores if you wish to go for the wow factor, but “slits” work fine). Brush with beaten egg (or milk). Cook at 220C for 10-15 minutes, until pastry is browned (and puffed).

**bouquet garni - Bundle of fresh herbs tied together (eg rosemary, thyme, bay & sage leaves). Dried herbs can be substituted: 2tsp mixed selection (try thyme and rosemary).