Slow cooked beef cheeks are a delicious and indulgent take on a classic that is sure to impress.
- 2 x beef cheeks
- 1 carrot
- 1 white onion
- 1 stick celery
- 1 clove garlic
- 1 sprig of thyme
- 1 tin chopped tomatoes
- Red wine
- Flour for dusting beef cheeks
- Extra virgin olive oil
- Goats cheese
- 4 sheets of puff pastry
- Blitz carrot, white onion, celery, garlic and thyme in a food processor to a fine paste.
- In an oven proof dish fry off your paste with a healthy pinch of salt and pepper.
- When golden add tomatoes. Add one tin (cup) of water after 10 minutes of simmering.
- Dust beef cheeks with flour and fry in a separate pan with a healthy amount of olive oil, salt and pepper.
- When golden on both sides add beef cheeks to your ovenproof dish. Add one tin (cup) of red wine ensuring beef cheeks are covered in liquid add water if required.
- Bring to the simmer.
- Cover with baking paper and place in a preheated oven at 180C for 3 to 4 hours.
- Bring filling out of the oven and cool
- Score each sheet of puff pastry into a large circle
- Brush the puff pastry sheets with a combination of melted butter and olive oil, or use spray olive oil.
- Layer on filling (approx half a beef cheek worth)
- Pinch pastry over to form a pie with open top
- Sprinkle over desired amount of goats cheese to top of filling
- Place in oven at 200C till pastry is golden brown
Recipes thanks to Alex Kearns, Executive Chef, Glebe Point Diner