Recipe
Beef
cheek
pie
Ingredients
- Macphie Plant-based Demi-Glace or Demi-Glace
- Macphie Plant-based Glaze or GlenGlaze®
- Hot water pastry
- Beef cheeks approx. 1-2” cubes
- Chopped carrot
- Whole silver skin onions
- Chopped celery
- Chopped garlic
- Bay leaf
- Thyme
- 500ml water
- Boeson Trennwax® ‘Spray Extra’
Method:
Heat a large pan until hot, add the beef and fry until browned on each side. Pop into a large casserole pan.
Fry the carrots, celery and onions in the pan for a couple of minutes before adding the Macphie Plant-based Demi-Glace and water bring to the boil then add the herbs.
Pour the liquid over the beef cheeks and then place the dish in the oven at 150°C for 3-4 hours.
Allow the mixture to cool and then refrigerate.
Use Boeson Trennwax® ‘Spray Extra’ to spray your tins then line them with your pastry.
Spoon in the cooled beef mixture into the pastry and then add the pastry lid and ensure a tight seal around the edge.
Glaze using Macphie Plant-based Glaze or GlenGlaze®.
Bake at 190°C for 30 minutes.
