Method

Pie Filling

Preheat the oven to 160°C.

In a large, heavy-bottomed saucepan, add the vegetable oil and 50 g of the butter, and brown the cheeks in batches. Once browned set aside. Using the same saucepan, brown the carrots, onions, celery and garlic.

De-glaze the saucepan using the red wine and port – add a cup of liquid at a time, wait for it to reduce until almost dry before adding more liquid. When all the wine and port has cooked away, add the stock and herbs and reduce by one third.

Strain the vegetables out of the liquid and discard. Add the browned cheeks back into the liquid, place into an overproof dish and braise covered in the oven until soft – approximately 3 to 4 hours.

Remove from the oven and strain the liquid off the cheeks and set both aside separately.

In a heavy-based, medium-sized saucepan, melt the remaining butter and cook the leeks until soft. Add the kidneys, and cook for 4 minutes. Add the flour, stirring the mixture for a further 4 minutes.

Add the braising liquid, stirring continuously to form a thick gravy for the pie, then add in the cooked cheeks and simmer for 5 minutes to cook out the flour. Season with salt and black pepper to taste.

Spread the pie filling mixture on an oven tray, and cool in the fridge (you will not be able to fill the pastry with a hot mixture).

Hot Water Pastry

Preheat the oven to 200 °C and spray a muffin pan with non-stick spray.

Place the butter, water and salt into a medium-sized saucepan. Place over a high heat and bring to the boil. Remove from the heat, add the flour and stir until a smooth dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.

Divide into six evenly shaped balls, and roll each portion out between two sheets of non-stick baking paper to 3 mm thick. Using a cookie cutter, cut 6 round of pastry big enough to line each cup with pastry. Cut another 6 rounds to use as lids.

Fill the pies with the cold pie mixture and close with a pastry lid. Brush with the lightly beaten egg wash, and cut a little cross in the top of each pie for steam to escape.

Place into the oven and bake until golden brown. Serve with a green garden salad, or even better, cold the next day!