This delicious recipe is perfect for any celebration meal; filled with meltingly tender ox cheeks, braised in a rich red wine sauce and encased in a flaky pastry case.
Fit the K-Beater. Add flour, butter, lard, and salt into the Appliance bowl, fit the splashguard. Mix for 2 minutes on speed 2, until the mixture resembles breadcrumbs. Add water and beaten egg. Mix for 1 minute on speed 1, until the pastry comes together. Wrap the pastry in plastic wrap and chill in the fridge.
Clean the Appliance bowl and fit the Stir Tool. Add oil and butter into the Appliance bowl. Heat for 1 minute at 160ºC, on speed Stir 1. Add ox cheeks, Cook for 5 minutes at 180ºC, on speed Stir 3. Using a slotted spoon, transfer the ox cheeks into a medium bowl. Season with salt and set aside. Tip: Leave butter and oil in the Appliance bowl.
Add onions, carrots, celery and pinch of salt into the Appliance bowl, fit the splashguard. Cook for 10 minutes at 110ºC, on speed Stir 2. Add garlic and thyme leaves. Cook for 2 minutes at 110ºC, on speed Stir 2. Transfer the ox cheeks back into the Appliance bowl. Add bay leaves, red wine, beef stock and glace, fit the splashguard. Heat for 3 minutes at 120ºC, on speed Stir 2 until simmering. Cook for 10 minutes at 98ºC, on speed Stir 4. Cook for 2 hours 50 minutes at 97ºC, on speed Stir 4. Transfer the cooked ox cheeks into a large bowl. Remove the splashguard. Cook the sauce left in the Appliance bowl for 15 minutes at 110ºC, on speed Stir 3, to reduce. Add the cornflour and water into a small bowl and mix until smooth. Add the cornflour mixture into the Appliance bowl. Cook for 8 minutes at 110ºC, on speed Stir 1 until thickened. Transfer the sauce into the bowl with ox cheeks, remove bay leaves, then set aside to cool for 30 minutes.
Place the chilled pastry onto a lightly floured work surface. Divide into two pieces, one being twice the size of the other. Roll out the large piece of pastry into a round, about 5 mm thick. Line a round pie dish (25 cm) with the pastry leaving some overhanging the sides. Spoon the cooled ox filling into the pie dish and spread evenly. Roll the smaller piece of pastry into a 5 mm thick round, larger than the top of the pie dish. Brush the rim of the pie with some of the beaten egg yolk, then place the round pastry on top. Trim and crimp the edges to seal, then brush all over with more egg yolk to glaze. Cut a small hole in the top of the pie. Tip: It will allow steam to escape during baking. Chill for 30 minutes uncovered in a fridge.
Preheat the oven to 220ºC. Place a baking tray in the oven. Remove the pie from the fridge and place on the preheated baking tray. Bake for 40 minutes at 220ºC. Remove from the oven and allow to rest for 20 minutes.
Serve.
Substitutions Lard can be replaced with butter