Post by jclures on Apr 24th, 2017 at 10:38am
Left over beef cheek pie.
beef cheek filling.
Beef Cheeks
Potato
Carrot
Onion
Mushrooms
Diced Tomatoes
Olives
Chorizo
Beef Stock
Red Wine
Method
Chop Beef cheeks into good eating sizes, chop the onion and carrot and place in camp oven. Add diced tomatoes, beef stock a dash of red wine.
Cook over a low heat for a couple of hours and then add mushrooms and potatoes.
Continue to cook until the beef cheeks are tender.
Set some of the aside or the pie, or leave some to cook to thicken the sauce.
Cut or pull the cheeks apart into smaller pieces
For the pastry
125 g butter
150 ml hot water
250 g plain flour
½ teaspoon salt
Bring your butter and water to the boil in a large pan, then take the pan off the heat. Stir the flour and salt into the mixture bit by bit with a spatula, until you've got a dough. Use your hands to shape it into a smooth ball, then cover with cling film and chill in the fridge for about 30 minutes.
beef cheek filling.
Beef Cheeks
Potato
Carrot
Onion
Mushrooms
Diced Tomatoes
Olives
Chorizo
Beef Stock
Red Wine
Method
Chop Beef cheeks into good eating sizes, chop the onion and carrot and place in camp oven. Add diced tomatoes, beef stock a dash of red wine.
Cook over a low heat for a couple of hours and then add mushrooms and potatoes.
Continue to cook until the beef cheeks are tender.
Set some of the aside or the pie, or leave some to cook to thicken the sauce.
Cut or pull the cheeks apart into smaller pieces
For the pastry
125 g butter
150 ml hot water
250 g plain flour
½ teaspoon salt
Bring your butter and water to the boil in a large pan, then take the pan off the heat. Stir the flour and salt into the mixture bit by bit with a spatula, until you've got a dough. Use your hands to shape it into a smooth ball, then cover with cling film and chill in the fridge for about 30 minutes.
