- 1 tbsp extra virgin olive oil
- 1 leek, finely chopped
- 4 slices streaky bacon
- ¼ cup pearl barley
- 1 cup beef stock
- 650g cooked beef cheeks, heated – find the master recipe for beef cheeks here
- ½ cup beef cheek braising liquid – find the master recipe for beef cheeks here
- 1 egg, lightly beaten, to brush
- Dijon mustard, to serve
For the hot water pastry:
- 300g unsalted butter, chopped
- 1⅓ cup of water
- 5 cups plain flour
- ½ tsp table salt
- 2 tsp pink peppercorns, crushed, plus extra to sprinkle
- Preheat oven to 220°C (200°C fan forced). Heat oil in a large saucepan over medium heat. Add the leek and bacon and cook for 4 minutes, stirring occasionally, or until golden and bacon is crisp. Add the barley and stock, bring to a simmer, reduce the heat to low, cover with a lid and cook for 30 minutes.
- Shred the beef cheeks and mix with the braising liquid and fold through the barley. Set aside to cool.
- To make the hot water pastry, place the butter and 1⅓ cup of water in a medium saucepan over high heat and bring to the boil.
- Remove from the heat, add the flour, salt and peppercorns and stir well until a smooth dough forms.
- Turn out the dough onto a lightly floured surface and knead until smooth and elastic. Divide into 6 pieces and roll out each portion between 2 sheets of non-stick baking paper to 3mm thick.
- Using a round plate as a guide, cut out 6 circles and press into 6 x 10cm metal pie tins.
- Re-roll the remaining pastry to 3mm thick and cut out 6 circles to fit the top of the pies. Using a small piping nozzle, cut circles from the top of the pastry.
- Divide the mixture between the pastry, brush the edges with egg and press tops onto each pie. Press the edges and trim with a sharp knife. Brush with egg and place on a baking tray. Bake for 25-30 minutes, or until pastry is golden and cooked through.
- Serve with mustard and sprinkled with peppercorns.