Meat pie with dark beer
6 servings
90 minutes
This recipe uses the Tefal Optigrill and its baking attachment.
1
Clean the diaphragm from films, season with salt and pepper, and fry in the Optigrill on the 'Red Meat' setting until fully cooked. Then shred the meat into fibers and cut it into large pieces.
- Beef diaphragm: 500 g
- Ground black pepper: to taste
- Salt: to taste
2
Install the roasting attachment, set the maximum temperature manually, sauté the chopped onion in a mixture of vegetable and butter until translucent, add coarsely chopped celery, and sauté while stirring for another minute.
- Onion: 1 piece
- Celery stalk: 1 piece
- Vegetable oil: 10 ml
- Butter: 10 g
3
Add meat to the vegetables, heat it up and pour in the beer, then add ketchup and Worcestershire sauce. Scoop some hot liquid from the pan and mix it with flour, return the mixture to the meat and stir. Add salt and pepper, cover and cook for another 2 minutes until thickened.
- Beef diaphragm: 500 g
- Dark beer: 250 ml
- Ketchup: 30 g
- Worcestershire sauce: 30 ml
- Wheat flour: 30 g
- Ground black pepper: to taste
- Salt: to taste
4
Turn off the Optigrill, cover the meat with dough, and brush it lightly with beaten yolk. Select manual mode again and set the orange temperature level, bake for 20 minutes.
- Puff pastry: 300 g
- Egg yolk: 1 piece