Beef Potpies With Cheddar-Stout Crust | Pika Chakula

Beef Potpies With Cheddar-Stout Crust

2013-03-15
Ingredients
For the dough:

1 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup grated Irish cheddar cheese (about 3 ounces)
6 to 7 tablespoons stout beer
1 large egg, lightly beaten

For the filling:

2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1/3 cup stout beer
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
1 pound carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces

Directions

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.

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Recipe Comments

  1. posted by Jeanelle the Retard on Mar 16, 2013

    I am going to make Pickles for the first time and the recipe says Kosher salt. What’s the difference?

  2. posted by Larry R on Mar 18, 2013

    Every time I hear a chef on TV or see a recipe they say to use kosher salt. What is the difference in kosher and iodized

  3. posted by Jeanelle the Retard on Mar 22, 2013

    I have recipes that call for it and some folks say i can use iodized salt,it will work just the same,but if that were true,would it CALL for kosher salt? Someone with knowledge AND not a smart’allic remark,please explain.

  4. posted by Daniel on Mar 22, 2013

    Here in the UK, the salt choices really are rock salt vs sea salt (I favour sea salt myself).

    However watching a US cooker show, everyone seems to use what they call kosher salt.

    What is the difference between this and what I would consider “regular” rock salt or sea salt?
    There was more than 1 chef on the show – they can’t all be Jewish. I think there must be some specific difference between kosher salt and other salt e.g. flavour, that makes all of them use it in their cooking.

  5. posted by Mike on Mar 22, 2013

    This salad dressing recipe is asking for kosher salt. I have sea salt. Would it make a big difference to substitute?

  6. posted by Jairo on Mar 25, 2013

    I have several recipes that call for kosher salt, I have sea salt and would just as soon use that as buying kosher salt if the difference is small enough… What is the difference?

  7. posted by ouch on Mar 26, 2013

    I was just looking at some recipes for white bread and some of them called for bread flour while some called for all purpose flour.

  8. posted by Lachlan on Mar 26, 2013

    Recipe requires “whole wheat pastry flour” but I have “all-purpose flour”, wondering if I can use it in the recipe.

  9. posted by airdogspace2 on Mar 28, 2013

    So many recipes are calling for Kosher salt, I assume they are interchangeable aren’t they?

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