Portion pies with beef and a lid of beer cheese dough

Beer Portion Pies with Beer Cheese Dumpling – A detailed recipe for cooking. Share with friends: Time: 2 hours. 15 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 For the test:
- 1.2 For filling:
2 Recipe preparation:

Ingredients for the recipe:

For the test:

1 and 3/4 Art. premium wheat flour plus some more for work with the test
3/4 tsp fine salt
110 gr. sliced 1 cm. cold creamy oils
3/4 Art. (approx. 85 gr.) grated Irish cheddar
6-7 Art. l strong beer
1 lightly beaten egg of category CO

For filling:

1 kg. sliced 2.5 cm. beef shoulder (pre-cut off excess fat)
1/4 Art. wheat flour
Salt and ground pepper
3 tbsp. l (45 gr.) Butter
1/3 Art. strong beer
3 cut in half and cut into pieces 2.5 cm. Stem medium-sized leeks (only white and light green parts)
450 gr sliced 2.5 cm. carrots
2 sliced 2.5 cm. Celery stalk

Recipes with similar ingredients: premium flour, cheddar cheese, dark beer, beef, leek, carrots, celery, dough fresh, eggs

Recipe preparation:

Prepare the dough: In the food processor in pulse mode mix flour and fine salt. Add butter and cheese and beat in pulse mode until crumbs with slices form pea-sized butter. Pour in 6 tbsp. l beer and again whisk. Squeeze the dough with your fingers: if it does not hold its shape, add another 1 tablespoon of beer. Form a disk from the test, wrap it in cling film and put in the refrigerator until the dough not harden, not less than an hour or night.
Meanwhile, prepare the filling: Preheat the oven to 160 ° C. In a large bowl, mix beef, flour, 1 and 1/4 tsp. coarse salt and pepper to taste. On moderate heat, melt in a broiler or a large heat-resistant pan butter. Put meat and fry, stirring occasionally until it is completely browned for about 7 minutes. Add beer and 2 tbsp. scraping water all brown pieces from the bottom of the pan. Bring to a boil, then cover, put in the oven and simmer for 30 minutes. Add leeks, carrots and celery and continue to simmer another hour.
Put 6 ramequins on a baking sheet covered with parchment (300 ml.). Roll out the dough between two lightly sprinkled flour sheets of parchment into a rectangle 25×40 cm. Cut it into 6 squares with a side of 13 cm. In the middle of each square, make several cuts for steam to escape.
Remove the filling from the oven and increase its temperature to 190 ° C. Salt and pepper the filling and spread on the ramekina (the filling may remain). Cover each square with the dough, pressing it to the edges of the molds. Lubricate the “cap” with a beaten egg. Bake until the dough is crispy and golden brown, 35-40 minutes Let stand for 10 minutes before serving.