Beef Cheek and Porter Pies | JK BBQ & Outdoor

Name: Beef Cheek and Porter Pies | JK BBQ & Outdoor
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; 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

jkbbq.com.au

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...

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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
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