- 1 Onion, finely chopped
- 1 clove Fresh garlic, finely chopped
- 2 Tbsp Olive oil
- 1 Carrot, peeled and diced
- 1 stick Celery, diced
- 2 1/2 pounds. Beef cheek, cut into bite-sized pieces
- ½ cup Red wine
- 4 1/2 Beef stock, or chicken stock or water to cover meat
- 1 *Bouquet garni
- 2 sheets Puff pastry, frozen
- Gently sauté the onion and garlic in olive oil, then add the chopped carrot and celery. Cook over moderate heat until fragrant and the onion is clear.
- Fill a bag with the seasoned flour, then add the beef cheeks and shake to coat. Place beef pieces, a handful at a time, into the pot and brown gently.
- Add wine, then stock or water to cover. Add the bouquet garni and put on the pot lid. Cook on the stovetop on low heat for three hours, or put in a pressure cooker for 20 minutes on high.
- Cool the cooked meat (overnight if you wish), grease your pie dish and preheat the oven to 425 degrees F
- Roll out one thawed pastry sheet to line the dish.
- Add the beef cheek filling (remove the bouquet garni first). Use the second sheet of pastry for the lid, sealing and crimping the edges all around. Cut a few slashes in the top and brush with beaten egg. Bake for 10-15 minutes until the pastry is browned and puffed. Serve with mashed potatoes and peas.
Note: Puff pastry likes to be cold when you use it so only thaw the sheets for 10 minutes maximum before you start using it. It should still be quite cold and stiff when you begin rolling.
A bundle of aromatic herbs.
Step 1: For a classic bouquet garni, gather together a few fresh parsley stalks, thyme sprigs and bay leaves.
Step 2: Use unwaxed kitchen string to tie the bouquet garni, then add the bundle to the pot. This makes it easy to remove after cooking.
Step 3: To stop the herbs from coming apart in the liquid, you can tie them in a piece of muslin. Add a few whole black peppercorns, if desired.