Ken and Doyle's Surf and Turf Pie - Chef Recipe by Stacey Conner

Ken and Doyle's Surf and Turf Pie - Chef Recipe by Stacey Conner


Puff Pastry
Short Crust Pastry
1 egg yolk
2 Queensland lobster tails
4 beef cheeks

Thermidor sauce:

25g butter
25g flour
300g milk
25mL white wine
80mL cream
1 Tbs Dijon mustard
75g aged cheddar
Pinch of chilli flakes
2 Tbs parsley
Salt and pepper to taste

Beef cheeks sauce:

300mL red wine
600mL beef or veal stock
Small bunch of thyme
1 bay leaf

Poaching mixture:

1 bay leaf
1 carrot
1 leek
1 onion
1 cup white wine
Enough water to poach lobster

Mushy peas:

1L water
500g frozen peas
50g sugar
20g fresh mint
30g butter
Salt and pepper


Beef cheeks:

Pre-heat oven to 160 C.

Season beef cheeks liberally with salt and pepper. Heat pan, add oil and sear beef cheeks until brown on both sides.

Add red wine and reduce by a quarter, add thyme, bay leaf and stock. Place baking paper over beef cheeks then foil. Place in oven and braise for 2-2 1/2 hours until tender and fall apart when pulled with a knife and fork.

Allow to sit and rest as they cool, then cut cheeks into a large dice. Set aside.

Thermidor sauce:

In a medium pot, melt butter, add flour and cook out. Add white wine, milk and cream.

Once thickened, add cheese, Dijon mustard and a pinch of chilli flakes. To finish, season to taste and set aside to cool and thicken.

To poach lobster:

Poach lobster in a mixture of water, wine, leek, bay leaf, thyme, carrot and onion for about 8-10 minutes.

Allow to cool and rest, then cut into large dice same size as beef cheeks.

To cook pies:

Cut the short crust pastry to the appropriate size of pie tins. Place 8-10 cubes of beef cheek and 4-5 pieces of lobster into each dish. Top with two large tablespoons of Thermidor sauce.

Place puff pastry on top and glaze with egg yolk.

Bake pies at 180 C for about 15-20 minutes until golden brown.

Serve with mushy peas and slow-roasted vine tomatoes.

Mushy peas:

Bring to boil one litre of water, add sugar and a good pinch of salt.

Add peas and allow to come to the boil again. Add mint.

Strain peas and keep aside about two cups of the liquid to blend them with.

Add butter to peas and blitz with a hand blender until a mushy consistency, adding the liquid to blend.

Season to taste.

Recipe provided by Rosalie House Cellar Door Restaurant