Delicious meat pies of beef braised in Oktoberfest beer wrapped in puff pastry.
Makes 6 large muffin size pies
1 lbs beef
¼ cup flour, seasoned with salt and pepper
1 tablespoon vegetable oil
½ small onion, finely chopped
24 oz oktoberfest beer
2 teaspoons salt
½ teaspoon white pepper
1 sprig thyme
1 bay leaf
2 lbs puff pastry
eggwash (1 egg + 1 tablespoon water)
Brown beef with seasoned flour in a large pan. Once browned, remove beef from pan and set aside.
Deglaze the hot pan with 12 oz of the beer. Add to beef.
Sauté one small onion in oil.
Add browned beef back into the pan with the onion and add the other 12 oz of beer.
Add salt, pepper, thyme, and bay leaf to the pan and stir.
Cook on low heat until the meat is fork tender, approximately 30 minutes.
Raise heat and reduce until thickened. Cool thoroughly, preferably overnight.
Roll out puff pastry until ⅛” thick. Grease a large muffin tin. Cut out tops and bottoms for the muffin tin so that there will be ½” overlap on the top and a 1″ overlap on the bottom. Add bottoms. Add filling. Eggwash edge of bottom pastry. Add tops. Press edges together. Then fold bottom edge over top ed. Chill at least 30 minutes.
Preheat oven to 175 C/ 350F.
Eggwash tops of pies. Poke a hole in the tops with a sharp knife.
Bake until light brown and the pastry has risen in the centre, approximately 30-40 minutes. Allow to cool 20 minutes on a wire rack before removing from pan.