Beer and meat pie

Regarding the mass

Components

• 1 cup (tea) of all-purpose flour
• 50 g of frozen butter cut into cubes
• 1/4 cup of chilled water
• A small pinch of salt

Setup phase

1. In a big bowl, combine the flour and salt. Incorporate the butter using your fingertips until a coarse mixture forms. Pour in the cold water and stir until the dough becomes smooth. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes. Meanwhile, get the filling ready and preheat the oven to 200°C (moderate heat).

To fill

Components

• 500 g of soft coxon, whole piece
• One 350 ml can of dark beer.
• One carrot
• One onion
• 1 fragment
• 2 tablespoons of all-purpose flour
• 1 rubia
• 1 cinnamon stick
• 1 tablespoon of English sauce
• Four sprigs of thyme
• 1½ tablespoons of olive oil
• Add salt and ground pepper gradually to suit your taste.

Setup phase

1. Prepare in advance: wash, peel, and slice the carrot into half-rounds about 2 cm thick; wash, remove the leaves, and cut the celery into cubes; peel and finely chop the onion; cut the tender coxon into medium-sized cubes approximately 2 cm.

1. Use a medium-sized oven-safe pan (we use a 26 cm stainless steel one). Heat water with half a tablespoon of olive oil, then add half of the meat cubes—adding all at once will cause the meat to cook in its own juices instead of browning. Cook for about 4 minutes until golden. Use a spatula or tongs to turn the cubes for even browning. Transfer the meat to a bowl and repeat the process with the remaining meat, adding more olive oil to the pan as needed.
2. Maintain the frying pan on medium heat and add water along with an additional 1⁄2 tablespoon of olive oil. Incorporate the onion, season with salt, and sauté for approximately 2 minutes until wilted. Then, add the carrot, season with salt, and sauté for about 1 minute.
3. Put the meat back into the skillet, sprinkle with wheat flour, and stir for approximately 2 minutes to cook the flour. Then add cinnamon, bay leaf, and thyme.
4. Simmer with beer and English sauce. Stir with a spatula, thoroughly scraping the bottom of the pan to dissolve any burnt bits, as they add flavor to the filling. Season with salt and pepper to taste. Let it cook for approximately 20 minutes until the liquid reduces and the filling thickens. Turn off the heat and keep the filling in the pan while preparing the dough.

To cook by dry heat in an oven

Components

• One egg
• 1 teaspoon of water
• flour from wheat to dust the countertop

Ready state

1. Dust the bench with wheat flour. Use the noodle roller to roll out the dough into a circle just a bit bigger than the frying pan’s diameter. Wrap the dough around the roller and place it over the skillet to cover the filling. Press the dough’s edge against the side of the frying pan with a fork to seal it. Make four cross-shaped cuts in the center of the dough with a knife tip to allow steam from the filling to escape.

1. In a bowl, combine the egg and water thoroughly. Apply this mixture evenly over the entire dough. Place the frying pan in the oven and bake for approximately 30 minutes until it turns golden brown. Serve immediately, directly from the pan.

Installation choice

If you like, cook the stuffing in a pan and then move it to a round baking dish. Cover it with dough and bake in the oven.

Do you want to speed up the preparation?

This pie cannot be frozen, but the dough can be. After making it, shape it into a ball and flatten it (to speed up thawing and make it easier to handle), then wrap it in plastic wrap and place it in the freezer. The dough can be stored frozen for up to 3 months. Alternatively, you can prepare it, wrap it, and keep it in the refrigerator for up to 3 days.