Beef Potpies With Cheddar Stout Crust Food

BEEF POT PIES WITH A 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.
• Filling:.
• Preheat the oven to 375 degrees F.
• Turn on the "Saute" feature on your Instant Pot. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl.
• Melt the butter in the Instant Pot. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Remove and set aside.
• Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot.
• Bring to a simmer, then cover, and Using the high pressure "Meat/Stew" option cook for 7 minutes. Once done, do a "quick release.".
• Add the leeks, carrots and celery to the pot, set back on "Meat/Stew" for an additional 8 minutes. Once done, do a quick release.
• Meanwhile, put eight 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.
• 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.

BEEF POT PIE III

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

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.