This impressive centrepiece is filled with a succulent beef cheek and ale filling.
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Total Time:
4 hrs 45 mins
For the filling
- 15 g dried porcini mushrooms
- 750 g beef cheek, about 2
- 1 Tbsp. oil
- 1 Tbsp. plain flour
- 1 onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 -3 rosemary sprigs
- 300 ml amber ale
- 500 ml -1 litre beef stock, or enough to cover
For the pithivier
- Plain flour, to dust
- 500 g block puff pastry
- 1 egg, beaten
- Step 1Preheat oven to 150°C (130°C fan) mark 2. For the filling, Put the porcini into a heatproof jug and cover with 250ml just-boiled water. Leave to soak for 10min. Using a sharp knife, cut away and discard any visible sinew from the beef cheeks. Dust in the flour and season. Heat the oil in a medium-large casserole or oven-safe pan (that has a lid) over medium-high heat and brown the cheeks well. Remove to a plate.
- Step 2Lower the heat and fry the onion for 5min, scraping the base of the pan to lift up any sticky bits (add a splash of water if its burning). Add the carrots and rosemary and fry for a couple of min. Turn up the heat and return the beef and juices from the plate to the pan. Pour in the ale and bubble for a few min to reduce.
- Step 3Strain in the porcini soaking liquid. Roughly chop the porcini and add to the casserole/pan with plenty of seasoning. Add enough beef stock to cover the cheeks, bring to the boil, then cover and cook in the oven for 2hr 45min-3hr (turning the cheeks halfway if not completely submerged), or until the cheeks are completely tender. Check seasoning of the liquid. Set aside to cool completely, then chill for at least 2hr (you want to cooking liquid to turn into a light jelly).
- Step 4Once cool, strain the mixture though a colander into a bowl so you are left with the meat and vegetables (reserving the jellied cooking liquid too, you should have about 850ml). Empty the cheeks and vegetables into a bowl. Shred the beef, discarding any tough gristly bits, and mix back into the vegetables. Discard rosemary sticks.
- Step 5To assemble the pithivier, line a large baking tray with baking parchment. Lightly dust a work surface with flour. Roll out 1/3 of the pastry and trim to a 24cm circle. Transfer to the lined baking tray. Spoon the cooled beef mixture on to the pastry circle and shape into a dome, leaving a 2cm empty border of pastry around the edge, making sure you press the filling down so there are no air pockets. Brush the pastry border with some beaten egg.
- Step 6Roll out the remaining pastry until its large enough to cover the filling and border. Lay over filling and press firmly on the edges to seal (removing any air bubbles). Trim excess pastry, leaving a 2cm border. Crimp edges and brush all over with more egg. With a small sharp knife score curved lines from the centre of the top to the edges of the pastry. Chill for 30min.
- Step 7Preheat oven to 200°C (180°C fan) mark 6. Cut a small steam hole in the centre of the pithivier and cook for 35-45min, or until deep golden. Meanwhile, make the gravy. Measure the flour into the pan and gradually whisk in the strained cooking liquid to make a smooth sauce. Cook over medium, whisking constantly, until thickened. Simmer for a few minutes. Check seasoning.
- Step 8To serve, transfer the pithivier to a serving plate or board. Reheat the gravy, if needed, and serve with the pithivier.
Get ahead
Prepare to end of step 6 up to a day ahead. Complete recipe to serve, making sure the filling is piping hot before serving.
Per serving:
- Calories: 371
- Protein: 32g
- Total fat: 16g
- Saturates: 8g
- Carbs: 23g
- Total sugars: 4g
- Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
