You’ll Need
For the Oxtail Filling
500g cooked braised oxtail meat, shredded
1 shallot, finely diced
2 cloves garlic, finely grated
1 carrot, finely diced
1 celery stick, finely diced
20g butter
1 tbsp plain flour
150ml beef stock
100ml red wine
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Croquette Pie
1 sheet ready-rolled puff pastry
1 egg, beaten
50g panko breadcrumbs
Oil spray
For the Red Wine Gravy
200ml beef stock
100ml red wine
1 tsp redcurrant jelly
1 tsp Dijon mustard
1 tsp cornflour mixed with 1 tbsp cold water
Fresh thyme
To Serve
Creamy mashed potatoes
Buttered Tenderstem broccoli
Honey-glazed carrots
Optional but Dangerous
Black truffle shavings
Crispy pancetta crumbs
Parmesan mash
Roasted shallots
Method
Preheat your air fryer to 180°C.
Melt the butter in a frying pan over a medium heat.
Cook the shallot, carrot and celery for 5 minutes until softened.
Add the garlic and cook for 30 seconds.
Sprinkle over the flour and stir continuously for 1 minute.
Gradually pour in the red wine and beef stock, stirring until smooth.
Add the Worcestershire sauce and thyme.
Simmer gently for 8–10 minutes until the sauce thickens.
Fold in the shredded oxtail and cook for a further 2–3 minutes until everything is rich and glossy.
Allow the filling to cool slightly.
Divide the mixture between two individual pie dishes.
Lay the puff pastry over each dish and trim away any excess.
Press the edges firmly to seal.
Brush generously with beaten egg and cut a small steam hole in the centre.
Lightly sprinkle the tops with the panko breadcrumbs and give them a light spray of oil for extra crunch.
Place the pies into the air fryer.
Air fry at 180°C for 16–18 minutes, until the pastry is beautifully risen, crisp and deep golden.
Meanwhile, combine the beef stock, red wine, redcurrant jelly and Dijon mustard in a small saucepan.
Bring to a gentle simmer for 5 minutes.
Stir in the cornflour mixture and cook for another 2 minutes, until the gravy is smooth, rich and glossy.
Serve each pie alongside creamy mashed potatoes, Tenderstem broccoli and honey-glazed carrots.
Finish with plenty of the hot red wine gravy poured around the pie and a few fresh thyme leaves.