Beef pie

FILLING

Beef Cheek 2kg | Onion 1kg | Carrot 1kg | Celery 2 Sticks | Ale 1l | Beef Stock 1,5l | Bay Leaves 3u | Thyme 3g | Salt Eq | Pepper Eq | Flour Eq | Oil Eq

PASTRY

Flour 1,3kg | Butter 0,5kg | Ice Cold Water 0,4l | Salt 4g

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Prepare the pastry first:
Dice the butter in cold and mix with the flour, add the water and the salt andwork it until it’s not sticky.
Preserve covered in the fridge.

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Filling:
Flour the beef and brown it in a hot pan and preserve it.
Dice the vegetables and soft it in the pan for 5 minutes.
Add the ale and cook for 2 minutes.
Add the beef, herbs and stock.
Cook until the beef is cooked and let rest over night.

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The pie:
Cut the pastry in 2 pieces (measure for half gastronorm 10cm tall) and extend.
Butter and flour the tray and cover with pastry.
Add the filling and cover with pastry, making sure is well sealed.
Make 3 little cuts in the center.
Cook in the oven 200ºc