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Beef Potpies with Cheddar-Stout Crust
Ingredients
  • subheading: For the dough:
  • 1 ¾ cups all-purpose flour, plus more for dusting
  • ¾ teaspoon fine salt
  • 1 stick cold unsalted butter, cut into ½-inch pieces
  • ¾ cup grated Irish cheddar cheese (about 3 ounces)
  • 6 to 7 tablespoons stout beer
  • 1 large egg, lightly beaten
  • subheading: For the filling:
  • 2 ¼ pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • ⅓ cup stout beer
  • 3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces
  • 1 pound carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
Steps
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