Beef Cheek and Porter Pies

Category, CuisineDifficultyIntermediate
Yields1 Serving
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

This recipe has been designed to use leftover smoked beef cheeks, or even specially cook extra beef cheeks to create these pies the following day. Alternatively, you can use leftover cubes of beef roast.

 4 smoked beef cheeks, cold, See Weber Recipe (Or approx. 400g left over roast beef cut into 1cm cubes)
 2 - 3 sheets shortcrust pastry, thawed
 1 sheet puff pastry, thawed
 1 egg, lightly beaten
 Tomato sauce, to serve (optional)
 4 x 3.5cm deep, 8cm (base) x 11cm (top) non-stick pie tins
PIE GRAVY
 100 g grams butter
 1 brown onion, finely chopped
 2 garlic cloves, finely chopped
 1 tbsp tablespoon plain flour
 2 tbsp tablespoons tomato paste
 375 ml millilitres Porter (dark, malt beer)
 250 ml millilitres beef stock
 2 tbsp tablespoons Worcestershire sauce
1

In a frying pan melt the butter over medium heat. Add the onion and garlic, cook for 3 minutes or until the onion turns translucent. Add the flour and cook for 2 minutes, stirring as needed. Add the tomato paste, Porter, beef stock and Worcestershire sauce. Simmer for 10 to 15 minutes, or until mixture thickens. If you are using leftover roast beef rather than heavily seasoned beef cheeks, you may want to season the gravy with salt and pepper, to taste. Remove from the heat and allow to cool completely.

2

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.

3

Line the pie tins with the shortcrust pastry, allowing the sides to overhang (see tip 1). Place the beef cheek or cubed roast beef into the centre (trimming the beef cheek to size if needed). Level fill the pie cases with the cooled gravy (don’t overfill). Brush the edge of the pastry with the beaten egg. Place a 12cm by 12cm square of the puff pastry on top of each of the pies and press around the edges of the pastry together to seal. Trim the excess pastry to approximately 1cm of overhang. Crimp fold the edges as desired, or use a fork to indent, creating a decorative border.

4

Pierce the tops of the pies a couple times with a knife to allow steam to escape while cooking. Brush the tops of the pastry with the lightly beaten egg.

5

Cook the pies over indirect medium heat for 35 to 45 minutes or until the pastry is deep golden. Leave the pies to rest for 5 minutes before serving. Serve with tomato sauce if desired.

TIPS
6

1. To save on food waste, cut the pastry squares for pies 1 and 2 to one corner of the sheet and use the leftover strips of pastry to create the remaining pie tins, pressing edges of the strips of pastry together to create another sheet for bases 3 and 4.

Ingredients

 4 smoked beef cheeks, cold, See Weber Recipe (Or approx. 400g left over roast beef cut into 1cm cubes)
 2 - 3 sheets shortcrust pastry, thawed
 1 sheet puff pastry, thawed
 1 egg, lightly beaten
 Tomato sauce, to serve (optional)
 4 x 3.5cm deep, 8cm (base) x 11cm (top) non-stick pie tins
PIE GRAVY
 100 g grams butter
 1 brown onion, finely chopped
 2 garlic cloves, finely chopped
 1 tbsp tablespoon plain flour
 2 tbsp tablespoons tomato paste
 375 ml millilitres Porter (dark, malt beer)
 250 ml millilitres beef stock
 2 tbsp tablespoons Worcestershire sauce

Directions

1

In a frying pan melt the butter over medium heat. Add the onion and garlic, cook for 3 minutes or until the onion turns translucent. Add the flour and cook for 2 minutes, stirring as needed. Add the tomato paste, Porter, beef stock and Worcestershire sauce. Simmer for 10 to 15 minutes, or until mixture thickens. If you are using leftover roast beef rather than heavily seasoned beef cheeks, you may want to season the gravy with salt and pepper, to taste. Remove from the heat and allow to cool completely.

2

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q® barbecue, set up your barbecue with a convection tray and a trivet.

3

Line the pie tins with the shortcrust pastry, allowing the sides to overhang (see tip 1). Place the beef cheek or cubed roast beef into the centre (trimming the beef cheek to size if needed). Level fill the pie cases with the cooled gravy (don’t overfill). Brush the edge of the pastry with the beaten egg. Place a 12cm by 12cm square of the puff pastry on top of each of the pies and press around the edges of the pastry together to seal. Trim the excess pastry to approximately 1cm of overhang. Crimp fold the edges as desired, or use a fork to indent, creating a decorative border.

4

Pierce the tops of the pies a couple times with a knife to allow steam to escape while cooking. Brush the tops of the pastry with the lightly beaten egg.

5

Cook the pies over indirect medium heat for 35 to 45 minutes or until the pastry is deep golden. Leave the pies to rest for 5 minutes before serving. Serve with tomato sauce if desired.

TIPS
6

1. To save on food waste, cut the pastry squares for pies 1 and 2 to one corner of the sheet and use the leftover strips of pastry to create the remaining pie tins, pressing edges of the strips of pastry together to create another sheet for bases 3 and 4.

Beef Cheek and Porter Pies
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