Reading Hans blog I feel compelled to him my recipe for beef cheek and Guinness pie. Real food.
Beef cheeks, bottle of Guinness, red onion, French lentils, pork and veal mince,
Pressure cook beef cheeks in Guinness about enough to cover. About 10min under pressure.
When done remove cheeks , add bay leaf two cloves and small among beef stock reduce. When thickened add some sour cream, reduce.
Cook onion in butter, when tender add pork and veal mince.
This is where you can use the microwave, cook lentils, do not overcook, should still have a light crunch.
Prior to all this make a butter pastry.... flour, egg, butter, some water. Easy done in food proccesor.
Get out of ride after being cooled, roll out, should feel like play doh.
Cut the cheeks into chunks, add to mince, put in lentils, turn Guinness mix into gravy with corn flour add enough to pie filling for a rich sauce.
Pie dish, pastry,filling,pastry top, brush with egg and cook to golden Brown.
Turbo ovens are good for this and efficient.
Options are garlic, BBC sauce in the mince.
Not for weight watchers::roll:
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