Beef and Beer Pie recipe - ingredients, nutrition and when to eat it
Beef and beer pie is made by slowly cooking beef and onions in dark beer, then covering them with pastry and baking until golden.
Beef and beer pie is made by slowly cooking beef and onions in dark beer, then covering them with pastry and baking until golden. The beef turns tender, the filling develops a deep flavor, and both pair well with crisp pastry. It makes a hearty dinner on a chilly day.
Western · 150 minutes to cook
Tips: Brown the beef in batches; adding it all to the pot at once releases moisture and keeps it from browning well.
Tips: Let the filling cool completely before covering it with raw pastry, or the bottom may turn soggy.
Tips: Beer and stock can vary in saltiness, so taste the filling before adding salt at the end.
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Ingredients (1 serving)
- Beef chuck eye roll — 150 g
- Dark beer — 100 ml
- Onion — 0.5 pc
- Puff pastry — 80 g
- Beef stock — 100 ml
- Flour — 1 Tbsp
- Butter — 1 Tbsp
- Garlic — 1 clove
- Tomato paste — 1 tsp
- Bay leaf — 1 pc
- Salt — 1 tsp
- Ground black pepper — 0.3 tsp
- Egg — 0.3 pc