Braised Beef Cheek And Green Peppercorn Pies
Try your hand at this braised beef cheek and green peppercorn pie for ultimate comfort and flavour!
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Cooking tools:
- Pie dish
- Pastry brush
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Baking sheet
- Measuring cup
- Measuring spoon
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 x 150g beef cheeks, trimmed
- sea salt
- cracked black pepper
- 6 eschalots (French shallots), halved
- 1 tablespoon tomato paste
- ¼ cup (60ml) vincotto
- 1 litre chicken stock
- 1 sprig bay leaves (about 6 leaves)
- 1 tablespoon green peppercorns in brine, plus 2 tablespoons brining liquid
- ⅓ cup (80ml) single (pouring) cream
- 1 cup curly parsley leaves, chopped
- 2 x 375g sheets frozen puff pastry, thawed
- 1 egg
- 1 tablespoon single (pouring) cream, extra
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