MEAT PATTIES

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MEAT PATTIES
These meat patties are a legacy to my nan and my first true taste of low and slow cooking. They are truly delicious, like a hearty stew wrapped up in a pillow of buttery flaky pastry.
Ingredients
  • 400 g beef shin
  • 1 tbsp olive oil
  • 1 onion
  • 2 carrots
  • Salt and pepper
  • 4 beef stock cubes
  • 2 400 g tinned tomatoes
  • 1 pint hot water
  • 1 320 g pack shortcrust pastry
  • 1 egg
Instructions
  1. Preheat the grill to 135°c and set up for two zone cooking.
  2. Season the beef shin with salt and pepper.
  3. Place the shin on the grill grates on the indirect side of the grill.
  4. Add a piece of smoking wood to the charcoal and allow the beef to smoke until it reaches 70°c internal temperature.
  5. Remove the beef from the grill and allow to rest.
  6. Finely dice the onion, peel and finely dice the carrots.
  7. Place a pan on the grill on direct heat and add the olive oil and allow to warm then add the onions and cook until translucent.
  8. Add the carrots and cook until soft.
  9. Add the tinned tomatoes, the beef stock and place the beef shin back in.  If needed top up with boiling water so the beef is fully submerged.
  10. Continue to simmer the mixture until the beef reaches 93°c and fall apart tender and the sauce has thickened.  Remove from heat and allow to cool completely.
  11. Raise the temperature of the grill to 200°c.
  12. Remove the pastry from the packaging and cut out rounds using a glass or a pastry cutter.
  13. Spoon a mixture of the beef into the centre of each of the rounds and place another round on top.  Use the egg, beaten as an egg wash to stick and crimp the sides together until sealed.  Egg wash the top of each of the patties.
  14. Use a fork to pierce the top of each patty and place them all on a baking tray.
  15. Place the baking tray in the grill on indirect heat and close the lid for approximately 20 minutes until the pastry is golden then remove from the grill.
  16. Allow to cool slightly before fighting over them with your family.