Braised Beef Cheek And Green Peppercorn Pies | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 x 150g beef cheeks, trimmed
• sea salt and 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