English meat pie on beer
Traditional English meat pie on dark beer
English meat pie on beer
Traditional English meat pie on dark beer
Ingredients
| BATTER: |
| wheat flour 200 g |
| butter (softened) 110 g |
| egg 1 pc |
| yolk 1 pc |
| salt 1 g |
| cold water 2-3 tbsp. |
| NACHINKA: |
| beef 900 g |
| onion 100 g |
| carrot 100 g |
| celery root 100 g |
| garlic 5 cloves |
| tomato paste 30 g |
| beer (dark) 0,5 l |
| broth 300 ml |
| soy sauce 40 ml |
| butter 30 g |
| vegetable oil 40 ml |
| wheat flour 20 g |
| salt to taste |
| sugar to taste |
| black pepper to taste |
Instructions
Step 1
Dice the meat and coat in a mixture of flour and black pepper. Fry in vegetable oil until crisp.
Step 2
Dice the onion, carrot and celery root and mince the garlic. Fry the vegetables in a mixture of vegetable and butter oil. Add tomato paste, stir and fry a little more.
Step 3
Combine the meat and vegetables, soy sauce, broth, beer, salt and sugar in a saucepan. Bring to a boil, reduce heat and simmer for 2 hours.
Step 4
Add the oil, egg, salt and water to the sifted flour. Knead the dough. Cover with clingfilm and leave for 30-40 minutes.
Step 5
Then divide in the proportion of 60 by 40. Spread most of the dough on the bottom and sides of an oiled mold. Place the filling.
Step 6
Roll out the smaller part of the dough between the parchment sheets, cover with the filling and seal the edges. Make a few cuts on the surface and brush with egg yolk. Bake the pie at 190 degrees for 30-35 minutes. Bon appetit!
