Use your leftover Slow Cooked Beef Cheeks to make these Beef, Barley and Bacon Pies with Hot Water Pink Peppercorn Pastry for lunch today.
Beef, Barley and Bacon Pie with Hot Water Pink Peppercorn Pastry Recipe
Makes 6
Ingredients:
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
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
Method:
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.
