SHORT RIB PIES WITH BLUE CHEESE PASTRY

SERVES 8 MAKES 4 PIES

KEEP ON TRACK per serving

FAT 60G CARBS 13G PROTEIN 65G

FOR THE PASTRY 360g mozzarella, grated 120g blue cheese (not too soft, otherwise the pastry will be too soft to roll out ) 90g cream cheese 2 eggs, lightly whisked 1 tsp salt 1 tsp baking powder 3 cups almond flour

FOR THE FILLING ½ tsp salt ½ tsp pepper 1kg beef short rib, cut in 4cm pieces

2 tbsp olive oil 1 large onion 2 cloves garlic 2 cups quality beef stock 1 x 400g tin whole peeled tomatoes 3 bay leaves 3 sprigs of thyme

1 egg, lightly whisked with a pinch of salt for egg wash

1. For the pastry: Place the mozzarella, blue cheese and cream cheese in a microwaveproof bowl. Microwave on full for 2 minutes or until cheeses are completely melted. Add the egg, salt, baking powder and almond flour. Mix until well combined. Use your hands to bring the dough together. 2. Place the dough on plastic wrap and spread it out with your fingertips to form a flat disc. 3. Cover with the plastic wrap and place it in the fridge to rest for 30–40 minutes or until cooled. 4. Preheat the oven to 200˚C. Season the beef well with salt and pepper. Heat the oil in a

large ovenproof casserole over a medium-high heat. Brown the beef on all sides in batches. Remove and set aside. Reduce the heat and fry the onion and garlic until soft. Add the stock, tomatoes and herbs and place the meat back into the casserole. 5. Cover the casserole dish, place in oven and cook for 2 hours until the beef is very tender. Stirring once or twice. 6. When the meat is tender, remove from the oven and pull the meat off the bones. Place it in a medium bowl. Add some sauce to the meat mixture (but not too much) and set aside. 7. Roll out the pastry between two sheets of baking paper and line 4 12.5cm x 3.5cm quiche pans with the pastry. Fill it with the beef short rib mixture and roll the rest of the pastry out. Cut 4 discs to place on top of the pies and pinch the dough with a fork. Cut a slit on top of the pastry to release the steam. 8. Brush the pies with egg wash and bake for 20–25 minutes or until golden brown.