Bone marrow pie recipe
Pastry (for 20 pies): Spread the flour on the work surface. Place thin slices of butter on top.
- 2 kg of flour
- 1.640 g of unsalted butter
- 25 g of salt
- 900 ml of water
- For a pie
- 2 beef cheeks
- 1 sprig of rosemary
- 1 sprig of thyme
- 2 bay leaves
- 2 large cans of golden Guinness
- 5 juniper berries
- 4 oysters
- Spread the flour on your work surface. Place thin slices of butter on top. Add the salt, then mix by folding the dough over itself before rolling it out again. Gently add a third of the water and mix roughly. Repeat this process twice. Let the dough rest for one hour, then knead it by folding it over itself several times. Let it rest overnight.
- Season the beef cheeks with salt, drizzle with olive oil, and grill them until smoking hot (or pan-fry them). Peel and chop the vegetables. In a large, oiled saucepan, add the onions, carrots, and celery. Let them caramelize, then add the pre-cooked beef cheek (grilled or pan-fried), the veal foot, and the herbs. Pour the Guinness over the vegetables. Transfer 650g of this mixture to a baking dish and place the marrow bone in the center. Open the oysters and arrange them raw on top. Using a pastry brush, brush the edges of the dish with a mixture of egg yolk and water. Make a cross-shaped incision in the pastry, then cover the dish with the pastry, protruding the marrow bone through the incision. Brush the top of the pastry with the egg yolk mixture. Crimp the edges of the pastry with a fork. Bake for 30 minutes at 190°C (375°F).
Add the salt, then mix by folding the dough over itself before rolling it out again.
Gently add a third of the water and then mix roughly. Repeat this process twice.
Let it rest for an hour then knead the dough by folding it over itself several times.
Leave to rest overnight.
The pie: Salt the beef cheeks, pour over a drizzle of olive oil and smoke on the barbecue (or fry in a pan).
Peel and chop the vegetables.
In a large, oiled saucepan, add the onions, carrots, and celery. Let them caramelize, then add the pre-cooked beef cheek (from the barbecue or pan), the veal foot, the herbs, and pour the Guinness over the vegetables.
Pour 650g of this mixture into a dish, place the marrow bone in the middle of the dish. Open the oysters and then arrange them raw on top.
Using a brush, coat the edges of the dish with a mixture of egg yolk and water.
Make a cross-shaped incision in the dough, then cover the dish with the dough, protruding the marrow bone through the incision.
Brush the top of the pastry with the egg yolk mixture. Mark the edges of the pastry with a fork.
