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Ready for the most appetizing adventure of a lifetime? Grab all your gear, specifically your most special spoon, and get ready to embark on these Hidden-Treasure Beef Pot Pies. You'll be willing to go over all the rivers and through as many woods it takes to get to these flaky pies filled with a vast assortment of juicy beef and yummy veggies. "X" marks the spot, literally and figuratively, of where all the good things can be found in Hidden-Treasure Beef Pot Pies. And golly, it's 'gooder' than gold!
Ready for the most appetizing adventure of a lifetime? Grab all your gear, specifically your most special spoon, and get ready to embark on these Hidden-Treasure Beef Pot Pies. You'll be willing to go over all the rivers and through as many woods it takes to get to these flaky pies filled with a vast assortment of juicy beef and yummy veggies. "X" marks the spot, literally and figuratively, of where all the good things can be found in Hidden-Treasure Beef Pot Pies. And golly, it's 'gooder' than gold!
Ingredients
For the crust:
- 1 3/4 cups all-purpose flour plus more, to taste, for dusting the parchment paper
- 3/4 teaspoon fine salt
- 1 stick unsalted butter cold and cut into 1/2-inch-thick pieces
- 3/4 cup cheddar cheese grated
- 6 tablespoons stout beer such as Guinness®, plus more, to taste
- 1 large egg lightly beaten
- fresh herbs to taste, of your choice, for garnish
For the beef filling:
- 1 (2 1/4-pound) beef chuck roast trimmed of excess fat and cut into 1-inch-thick pieces
- 1/4 cup all-purpose flour
- kosher salt to taste
- ground black pepper to taste
- 3 tablespoons unsalted butter
- 1/3 cup stout beer such as Guinness
- 2 cups water
- 3 medium leeks white and light green parts only, halved lengthwise, and cut into 1-inch-thick pieces
- 1 pound carrots cut into 1-inch-thick pieces
- 2 stalks celery cut into 1-inch-thick pieces
Directions
- In a food processor, add 1 3/4 cups of the flour and the fine salt and pulse to combine.
- Add 1 stick of the cold butter and the cheese to the flour-salt mixture and pulse until it looks like a coarse meal with some pea-size bits of butter.
- Drizzle 6 tablespoons of the beer into the dough mixture and pulse to combine. If the dough does not hold shape when squeezed, add 1 tablespoon of the extra beer and pulse to combine.
- Pat the dough into a disk and wrap it in plastic wrap. Place it in refrigerator to chill until it is firm, for at least 1 hour or up to overnight.
- Preheat the oven to 325 degrees.
- In a large bowl, add the beef and the remaining 1/4 cup of the flour.
- Season the coated beef pieces with the kosher salt and the pepper.
- In a Dutch oven or large, oven-safe pot over medium-high heat, melt the remaining butter.
- Add the coated beef pieces to the melted butter and cook, stirring occasionally, until they are browned on all sides, about 7 minutes.
- Add the remaining beer and the water to the beef mixture and use a wooden spoon to loosen any of the browned bits from the bottom of the pot.
- Bring the beef mixture to a simmer, cover, and transfer the Dutch oven to the oven. Braise the beef mixture, about 30 minutes.
- Transfer the Dutch oven to a wire rack and add the leeks, the carrots, and the celery to the beef mixture. Return the pot to the oven and continue to cook, about 1 hour.
- Line a baking sheet with parchment paper and use the extra flour to lightly coat two additional pieces of parchment paper.
- While the beef filling is braising, put six 10-ounce ramekins on the prepared baking sheet.
- Place the dough between the prepared pieces of parchment paper and roll it out into a 10x15-inch rectangle.
- Cut the dough rectangle into six 5-inch squares and make an X-shaped slit in the middle of each to allow steam to escape when baking.
- Transfer the Dutch oven to a wire rack and increase the oven temperature to 375 degrees F.
- Season the beef filling with the kosher salt and the pepper.
- Evenly divide the beef filling between the prepared ramekins.
- Top each of the filled ramekins with 1 of the dough squares and press gently to adhere the dough to the rims of the ramekins. Brush each with the beaten egg.
- Bake the pot pies until their crusts are crisp and golden-brown, about 35-40 minutes.
- Transfer the baking sheet to a wire rack and let the pot pies rest, about 10 minutes.
- Garnish with the fresh herbs and serve.
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