Beef Cheek and Dilmah Yata Watte Pie with Curry Leaf Chips

Beef Cheek and Dilmah Yata Watte Pie with Curry Leaf Chips

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  • Sub Category Name
    Appetisers
  • Recipe Source Name
    Real High Tea Australia Volume 2

Ingredients

  • Puff pastry (best made with Pepe Saya cultured butter)
  • 1kg beef cheeks
  • 10 Dilmah Yata Watte tea bags
  • 2 brown onions
  • 2 garlic cloves
Curry leaf chips
  • 2 sebago potatoes
  • Curry leaves

Methods and Directions

  • Brew all the tea bags in 1 litre of boiling water for 15 minutes to create a strong bitter stock.
  • Chop onions and garlic and add to casserole dish with beef cheeks and tea.
  • Braise for about 4 hours, or until cheeks are falling apart
  • Season with a little salt.
  • Roll pastry to a few millimetres thickness.
  • Cut bases with a cookie cutter large enough to line into a muffin tray.
  • Line the muffin tray and fill about halfway up with the cooled beef and tea mix. Cut tops from the pastry and brush with an egg yolk.
  • Fold the excess pastry from the sides of the muffin tin to seal the pies.
  • Bake at 180°C for about 25–30 minutes or until golden.
Curry leaf chips 
  • Slice potatoes very thinly with a mandolin.
  • Sandwich a curry leaf between 2 slices, then cookie cut to size.
  • Bake at 100°C for about 50 minutes between 2 baking trays lined with paper.

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