Braised beef and caramelised onion pie

Name: Braised beef and caramelised onion pie
Yield: Serves 6
Ingredients: 1 recipe rough puff pastry; 2 l beef stock; salt; 300 g celeriac, peeled and cut into 5mm dice; 20 baby or silverskin onions, halved; 20 g thyme; 16 slices of pancetta (you can also use Parma ham or prosciutto); 1 celery stick, roughly chopped; ½ a garlic bulb; 2½ tbsp sunflower oil; 2 bay leaves; 1 kg beef cheeks; 2 carrots, peeled and roughly chopped; 200 ml red wine; splash of double cream; 4 egg yolks, beaten; sea salt; 10 onions, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

The filling can be made the day before and used cold – in fact, the whole pie can be made the day before and kept in the fridge until you’re ready to cook it.

Have fun with the pastry decorating! The key to golden pastry is a good egg wash – just egg yolk and a tiny splash of cream.

Ingredients

Pie Filling

1 kg beef cheeks
2½ tbsp sunflower oil
2 <

Pie
Winter

Method

Season the beef cheeks, then sear them in a hot pan with a tablespoon of the oil, getting a nice colour on each side. Transfer to a deep pot. Add the roughly chopped carrots and celery to the beef along with the unpeeled garlic, bay leaves and half the thyme sprigs. Pour over the beef stock and red wine and bring to a simmer, then cook gently until the meat is tender, about 4 to 5 hours. Keep c