Meat Pie with Dark Beer

Ingredients

• Beef diaphragm 20 oz
• Onion 1 piece
• Celery stalk 1 piece
• Puff Pastry 10 oz
• Dark Ale 10 fl oz
• Ketchup 0 oz
• Worcestershire Sauce 0 fl oz
• Wheat Flour 0 oz
• Ground Black Pepper to taste
• Salt to taste
• Whole egg 1 piece
• Vegetable Oil 0 fl oz
• Butter 0 oz

Step-by-Step Guide

Step 1

Clean the diaphragm from membranes, season with salt and pepper, and grill in the Optigrill on the 'Red Meat' setting until fully cooked. Then, shred the meat into fibers and chop it into large pieces.

Step 2

Attach the roasting attachment, set the maximum temperature in manual mode, and sauté the chopped onion in a mixture of vegetable and butter until translucent. Then, add the coarsely chopped celery and continue to sauté, stirring, for another minute.

Step 3

Add the meat to the vegetables, heat through, and pour in the beer, followed by the ketchup and Worcestershire sauce. Scoop out some hot liquid from the pan and mix it with the flour, then return the resulting mixture to the meat and stir. Add salt and pepper, cover, and cook for another 2 minutes until thickened.

Step 4

Turn off the Optigrill, cover the meat with dough, and lightly brush it with a beaten egg yolk. Select the manual mode again and set the temperature to the orange level, then bake at this temperature for 20 minutes.