Beef cheek, kidney and marrow pie

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves
Serves 8-10

By Matt Tebbutt

Ingredients

For the filling

  • 1kg/2lb 4oz beef cheeks
  • 500g/1lb 2oz beef kidney
  • plain flour, for dusting
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 portobello mushrooms, finely chopped
  • 3 celery stick, finely chopped
  • 2 carrots, peeled and finely chopped
  • marrow from 4 bones, washed and removed whole, one marrow bone reserve for garnish
  • 1 tbsp tomato purée
  • 250ml/9fl oz red wine
  • 1 bay leaf
  • 750g/1lb 10oz beef stock
  • splash Worcestershire sauce
  • salt and freshly ground black pepper

For the pastry

  • 200g/7oz lard, cubed
  • 400g/14oz plain flour
  • pinch salt
  • iced water
  • 1 free-range egg, beaten