Slow Cooked Beef Cheek Pie


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
  • Water
  • Goats cheese
  • 4 sheets of puff pastry


  1. Blitz carrot, white onion, celery, garlic and thyme in a food processor to a fine paste.
  2. In an oven proof dish fry off your paste with a healthy pinch of salt and pepper.
  3. When golden add tomatoes. Add one tin (cup) of water after 10 minutes of simmering.
  4. Dust beef cheeks with flour and fry in a separate pan with a healthy amount of olive oil, salt and pepper.
  5. 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.
  6. Bring to the simmer.
  7. Cover with baking paper and place in a preheated oven at 180C for 3 to 4 hours.
  8. Bring filling out of the oven and cool
  9. Score each sheet of puff pastry into a large circle
  10. Brush the puff pastry sheets with a combination of melted butter and olive oil, or use spray olive oil.
  11. Layer on filling (approx half a beef cheek worth)
  12. Pinch pastry over to form a pie with open top
  13. Sprinkle over desired amount of goats cheese to top of filling
  14. Place in oven at 200C till pastry is golden brown

    Serves: 4
    Recipes thanks to Alex Kearns, Executive Chef, Glebe Point Diner

    Ingredients for Slow Cooked Beef Cheek Pie

    Carrot Loose Each

    $0.60 ea

    Onion White Each

    $2.25 ea