Beef cheek and bean mushroom pea pie
(Mushroom and peas optional)
What you’ll need:
2-3 Beef cheeks
Lane's BBQ Australia Brisket & Ancho Espresso
1 tin Pinto beans
1 tin diced tomato
1cup diced bacon
1cup Lane's BBQ Australia Kinda Sweet
1 medium sized brown onion
4-6 cloves of garlic
1tsp Cumin powder
1/2 tbsp Paprika powder
2tsp garlic powder
1 tbsp Lane's BBQ Australia Qnami
2 cup sliced mushroom
1 cup peas
Smoke beef cheeks with lanes brisket rub and ancho espresso until tender and pull apart (you can wrap with butter once the rub has set to speed along the cook)
Dice the onion and garlic and fry off with the bacon in a saucepan with some oil/butter
Then add the tin of tomato and tin of beans
Add the dry ingredients and give a good stir.
Add the lanes kinda sweet sauce and 500ml of water
Bring this to the boil then turn down to medium heat and let it reduce stirring occasionally until it is quite thick. Once this has happened, add your mushrooms and peas and stir them through
(If not thick enough, you can add a little gravy powder to help out)
Pull apart or chop your beef cheeks once they have rested and add them to the bean mix, set aside.
Get your pie dish/s and spray with oil or coat with butter, place a sheet of puff pastry into the dish and form it to the dish, blind bake them for 5-10mins in an oven.
Once this is done, fill your pie dish with the beef cheek bean mix and cover with another sheet of puff pastry, trim the edges and pierce the pastry with a fork to let steam escape, egg wash the pastry then cook in your oven or smoker at around 150c/300f until pastry is golden brown.
Use any left overs for nacho topping!
Recipe by Butterbeard BBQ - www.instagram.com/butterbeardbbq