Maggie’s winter flavours

Family beef cheek pie

MAKES 1 LARGE PIE PREP & COOK TIME 4 HOURS

1kg beef cheeks, cut into 2cm cubesseasoned flour, for dusting extra virgin olive oil, for cooking2 tablespoons (50g) tomato paste5 cloves garlic, crushed6 golden shallots, halved lengthways2 medium (600g) fennel bulbs, sliced600ml shiraz2 cups (500ml) chicken stock2 fresh bay leaves2 teaspoon thyme leaves, stripped from stem1 free range egg yolk½ teaspoon full cream milk

SOUR CREAM PASTRY

300g chilled unsalted butter, diced375g plain flour, plus extra for dusting¾ cup (180ml) sour cream, as needed

SOUR CREAM PASTRY Pulse the butter and flour in a food processor until it resembles coarse breadcrumbs. With the motor running, add ½ cup of the sour cream and pulse, then add the remaining sour cream, only if necessary, and continueout onto a clean, lightly floured workbench and bring it together into a rectangle with your hands. Divide the pastry into two-thirds and one-third. Press each portion into a disc and wrap in plastic wrap. Refrigerate for 20 minutes only or it may become too hard to roll. Roll each piece into a rough circle approximately 4mm thick, place on a lined flat tray and set aside in the fridge while pie filling is made.