Beef Cheek Pot Pie
Serves 2
FILLING:
2 lbs beef cheeks, cut into
2-inch chunks
1 tsp coarse kosher salt
1 tsp freshly ground black pepper
3 tbsp olive oil
1 medium white onion, chopped
1 large carrot, chopped
2 medium celery ribs, chopped
6 cipollini onions, peeled but intact
2 ½ cups red wine
2 ½ cups beef stock
DOUGH:
1 ¾ cups all-purpose flour
1 tsp coarse kosher salt
1 ½ tsp baking powder
5 tbsp unsalted butter, cubed, cold
¾ cup heavy cream
1 ½ tsp fresh thyme
1 whole egg
¼ cup whole milk
To make filling: Place beef chunks on a clean, working surface and pat dry using paper towels. Season with the salt and black pepper. Preheat oven to 350˚F.
Preheat a Dutch oven over medium-high heat with oil for 2 minutes. Add beef and sear on each side until golden brown. Transfer to a plate and set aside. In the same pot, add the vegetables and cook until lightly browned. Return the beef to the pot and add the wine and stock. Cover and place in oven. Braise beef until fork tender, about 3 hours.
To make the dough: Meanwhile, place the flour, salt, baking powder and butter in the food processor and pulse to a crumbly texture. With the processor running, add the heavy cream and thyme and process just until a ball of dough forms. Transfer to a lightly floured, working surface and knead into a disk. Cover with plastic wrap and refrigerate for at least 1 hour or until ready to use.
To assemble: Remove pot from oven and evenly divide the meat stew onto two oven-proof 2-cup soup bowls with handle or any pot pie dishes of choice. Remove dough from refrigerator and divide dough into two parts. Roll out each half into a disk of 1/8-inch even thickness. Whisk together egg with milk and lightly brush on the rim of the soup bowl as well as ½-inch from the rim. Cover each soup bowl with dough disk leaving ½-inch of overlap and lightly brush dough with egg wash. Place in oven and bake until golden brown, about 25 to 28 minutes. Serve immediately.
KITCHEN TIP: PREPARING AHEAD
If preparing ahead, allow filling to cool completely in soup bowls. Cover each with dough and refrigerate covered with plastic wrap. Remove from refrigerator 30 minutes before placing in 350°F oven to reheat and bake, about 25 to 28 minutes.