Beef Cheek and Dilmah Yata Watte Pie with Curry Leaf Chips

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.

• 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.