BEEF POTPIES WITH CHEDDAR-STOUT CRUST
Steps:
- Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna WilliamsSource: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 646
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cj Gingi Van Rensburg
[email protected]I made these beef potpies for a potluck, and they were a huge hit! Everyone loved them.
MD ALFAZ AHAMED
[email protected]These beef potpies are the perfect comfort food. They're warm, hearty, and delicious. I highly recommend them.
Kashimalik Awan
[email protected]I've made these beef potpies several times now, and they're always a hit with my family and friends. They're easy to make and they always turn out great.
ali ali ali
[email protected]These beef potpies are delicious! The crust is flaky and the filling is rich and flavorful. I will definitely be making these again.
Ranasunny Ranasunny
[email protected]I made these beef potpies for my boyfriend, and he loved them! He said they were the best potpies he's ever had.
sayyada akil
[email protected]These beef potpies are so good! I highly recommend them.
Rolly Perez
[email protected]I've never made beef potpies before, but this recipe was easy to follow and they turned out great!
twebaze abdul
[email protected]These beef potpies are the perfect comfort food. They're warm, hearty, and delicious.
mohibullah ahmadzai
[email protected]I made these beef potpies for a potluck, and they were a huge hit! Everyone loved them.
Pak Club
[email protected]These beef potpies are so good! The crust is flaky and the filling is rich and flavorful.
RamenOOdle
[email protected]I've made these beef potpies several times now, and they're always a crowd-pleaser. They're easy to make, and they always turn out great.
Areeba Zubair
[email protected]These beef potpies are the best I've ever had! The filling is so flavorful, and the crust is perfect.
Abdulrafay Adnan
[email protected]I made these beef potpies for my family last night, and they were a hit! Everyone loved them. The crust was especially good.
Tristan Buck
[email protected]These beef potpies were absolutely delicious! The crust was flaky and flavorful, and the filling was rich and savory. I followed the recipe exactly, and they turned out perfectly. I will definitely be making these again soon.