Individual beef pies with a cheese dough lid made with beer

Votes: 1

How to Make - Beef Pies with Cheese Pastry Toppings and Beer

Time: 2 hours 15 minutes
Complexity: easily
Servings: 6

Individual beef pies with a cheese dough lid and beer filling - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

1 and 3/4 cups all-purpose flour, plus a little extra for working with the dough
3/4 tsp fine salt
110 g cold butter, cut into 1 cm pieces
3/4 cup (about 85 g) grated Irish cheddar
6-7 tbsp. strong beer
1 lightly beaten egg category CO

For the filling:

1 kg of beef shoulder, cut into 2.5 cm pieces (pre-cut off excess fat)
1/4 cup wheat flour
Salt and ground pepper
3 tbsp (45 g) butter
1/3 cup strong beer
3 medium leeks, halved and cut into 2.5cm pieces (white and light green parts only)
450 g carrots, cut into 2.5 cm pieces
2 celery stalks, cut into 2.5 cm pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cheddar cheese, dark beer, beef, leeks, carrot, celery, unleavened dough, eggs

Cooking the dish according to the recipe:

Prepare the dough: In a food processor, pulse the flour and fine salt. Add the butter and cheese and pulse until crumbs form with pea-sized pieces of butter. Pour in 6 tablespoons of beer and pulse again.

Press the dough with your fingers; if it doesn't hold its shape, add another tablespoon of beer at a time. Form the dough into a disk, wrap it in plastic wrap, and refrigerate until firm, at least an hour or overnight.
Meanwhile, prepare the filling: Preheat oven to 325°F (160°C). In a large bowl, combine beef, flour, 1 1/4 teaspoons coarse salt, and pepper to taste. Melt the butter in a Dutch oven or large ovenproof saucepan over medium-high heat.

Add the meat and cook, stirring occasionally, until browned throughout, about 7 minutes. Add the beer and 2 cups of water, scraping up any brown bits from the bottom of the pan. Bring to a boil, then cover, transfer to the oven, and simmer for 30 minutes. Add the leeks, carrots, and celery and continue simmering for another hour.

Place 6 ramekins (300 ml capacity) on a parchment-lined baking sheet. Roll the dough between two lightly floured sheets of parchment into a 25 x 40 cm rectangle. Cut it into 6 13 cm squares. Make a few slits in the center of each square to allow steam to escape.
Remove the filling from the oven and increase the oven temperature to 190°C (350°F). Season the filling with salt and pepper and divide it among the ramekins (you can reserve some filling). Top each ramekin with a square of dough, pressing it to the edges of the ramekins. Brush the "lid" with beaten egg. Bake until the dough is crisp and golden brown, 35-40 minutes. Let it rest for 10 minutes before serving.

Categories:

recipe / Festive dishes / Bakery / Savory pies and buns / Irish cuisine

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