Steak & Stout Pie

In English pies, dough is both food and dishes. For juiciness, pour broth or meat gravy inside. It turns out a thick stew in a dough plate, with an obligatory side dish. Not a pie, but a whole lunch.

Ingredients

• 500 g ready-made puff yeast-free dough
• butter for the mold
• 4 saw cut of a marrow bone 7-10 cm long and no more than 3-4 cm in diameter, at will
• mashed green peas and mashed potatoes for serving
• 1 kg beef bones
• 2 medium onions
• 1 large carrot
• 700 g beef (neck and shoulder flesh)
• 200 g calf kidney
• 1 large onion
• 1 large carrot
• 100 g green peas
• 50 g flour
• 300 ml dark stout
• 1 tsp dijon mustard
• 60 g tomato paste
• vegetable oil
• salt, pepper mix

Directions

1. For the broth, place the bones on a baking sheet, place in an oven preheated to 200 ° C for 30–40 minutes, turning occasionally. The bones should be baked until brown.
2. Peel the onions and carrots, cut in half. Put vegetables and bones in a saucepan, pour in 4 liters of water. Bring to a boil, remove the foam. Boil the broth over low heat for 4–5 hours. When the broth has evaporated by 1/5, add salt. Cool the finished broth and strain.
3. For the filling, cut the meat into 1 cm cubes. Peel the onions and carrots and cut into 5 mm cubes. Dip the meat in flour, shake off the excess. Fry in a well-heated deep frying pan or saucepan with vegetable oil until golden brown. Transfer the meat to a plate, put the vegetables in the pan and fry until golden brown. Then add the tomato paste and stir-fry for another 1-2 minutes.
4. Return the meat to the pan, add the beer and simmer for 5-7 minutes. Then pour in 2 liters of broth and simmer the meat over low heat, covered with a lid, for about 2–2.5 hours, it should become very soft. Pour in the remaining broth and boil, without covering, until the consistency of a thick meat stew, 1-1.5 hours. As soon as the broth begins to thicken (20-30 minutes until tender), add the kidneys, peas, cut in half, and stir in the mustard ... Season with salt and pepper.
5. Grease 4 300 ml portion tins with butter. Roll out the dough to a thickness of 3 mm. Arrange in molds so that it covers the bottom and sides. Place the filling in the dough, filling the molds 2/3 full. Cut out round "lids" from the remaining dough, cover the molds, pinch the edges of the dough, cut off the excess. Brush the yolk over the dough and make a hole in the center to let the steam out. If you wish, you can insert a cut of the bone marrow into this hole. Bake the pies in an oven preheated to 180 ° C for 20-25 minutes. Cool the cakes slightly in a baking dish and remove carefully. Serve the tarts with mashed potatoes and mashed green peas.