Beef Cheek & Pumpkin Pie

When the cold weather snap arrives and the leaves start falling, we all start craving something warm with a bit of comfort. And my go to dish in autumn has always been PIE! Surprise, Surprise ;-)  

Now, I have combined my love for beef cheeks with beer and pumpkin! This is a great way to use up all those pumpkins that are lying around for Halloween as well. Topped with my ultimate flakey and golden pastry to make the perfect pie that is sure to impress. 

If you can’t find beef cheeks, any other slow cooking beef cuts will work fine such as brisket or ask your local butcher. Also, you may find squash or sweet potato to be a great alternative for pumpkin.

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My Beef Cheek and Pumpkin Pie

Serves 4

Ingredients

• 2 beef cheeks, cut into 4cm cubes
• 1 onion, peeled and roughly chopped
• 5 cloves of garlic, cut in half skin on
• 2 sprigs of thyme
• 500ml pumpkin beer or your favourite ale
• 500g pumpkin, peeled & cut into 3cm cubes
• 750ml of good quality beef or veal stock
• 1 tbsp butter
• olive oil for frying
• salt & pepper

For the Pastry:

• 200g plain flour
• 150g butter, chilled & cut into 1cm cubes
• 50ml sour cream
• 1 tsp salt
• egg yolk for brushing

Method

In a bowl place the beef cheeks, onion, garlic, thyme, beer with a pinch of pepper. Cover and refrigerate for at least 24 hours. 

Next day take the beef cheeks out of the bowl, pat dry and season with salt and pepper. In a heavy based pan, heat some oil to high heat and fry off in batches until brown all over. *Do not overcrowd the pan

Place in an oven-proof saucepan and add the beer marinade and veg to the pan, add the beef stock, cover and cook in a low oven 130C/250F for 3 hours or until very tender but not falling apart.

Carefully strain through a sieve into a clean saucepan reserving beef and stock only but keeping them separate. Discard the remaining veg and herbs. Reduce the stock until thick and glossy then whisk in a tbsp of butter. Add the beef and the pumpkin chunks. The pumpkin will cook when the pastry is cooking (pumpkin will fall apart if cooked too long). Allow to cool and refrigerate until needed.

 

For the pastry:

Add the flour and salt into a food processor, add the butter and combine to a breadcrumb consistently. Add the sour cream and pulse to combine. Wrap in clingfilm and chill for at least 1 hour in the refrigerator.

 

To assemble:

Pre-heat oven to 180C/ 350F or gas mark 4. 

Fill four individual pie dishes with the beef and pumpkin filling. Separate the pastry into 4 and roll into circles/ovals, 10mm thick making sure they overlap each pie dish to make a lid. Brush egg yolk around the rim of the pie dish then top with a circle of pastry, seal and crimp the edges and trim around the sides to neaten.

Brush pastry with the egg yolk and prick the top with a knife. Bake for about 20-­25 minutes till the pastry is golden brown. Cool for 5­-10 minutes before serving.

photos by Carolina Menendez. 

Pumpkin Pie

Ingredients

For the pastry:

• 225g plain flour
• Pinch of salt
• 150g butter, cold & cut into cubes
• 75g icing sugar
• 1 free-range egg

For the filling:

• 700g mashed, cooked pumpkin passed through a sieve
• 200ml evaporated milk
• 200ml double cream
• 3 free-range eggs, beaten
• 2 egg yolk
• 200g light brown sugar
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• Nutmeg to grate

Method

Preheat the oven to 180°C/gas mark 4.

For the pastry:

In a food processor mix together the flour and sugar then add the butter, and whiz until the mixture resembles breadcrumbs. Empty into a bowl then beat together the egg and slowly add, mixing until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.

Roll out the pastry on a lightly floured surface to a 2mm thickness. Use to line a 28cm tart ring placed on a baking sheet. Rest the lined tart ring in the fridge for 20 minutes.

Line the tart ring with greaseproof paper and fill with baking beans to keep the base's shape, and bake blind for about 20 minutes. Remove the greaseproof paper and baking beans and return to the oven for 5-8 minutes or until the pastry starts to turn golden brown. Remove from the oven and brush with egg yolk and allow to cool.

Turn the oven down to 160°C/gas mark 3.

FOR THE FILLING:

Bring the cream, sugar and spices to the boil then quickly whisk onto beaten eggs. Add the pumpkin mix and gently beat in until everything is mixed. 

Fill the pastry case with the pumpkin mix. Carefully place in the middle of the oven and bake for 40-45 minutes or until the mix appears set but not too firm. Remove from the oven and cover the surface liberally with grated nutmeg.

Allow to cool to room temperature before serving.