Meat and beer pie

Meat and brew pie with a top of pasta! This packs a delightful blend of meat, mushrooms and leeks in a lager sauce. To be delighted in with a lager obviously! You may be interested to read wild rice spinach salad recipe/ Italian plum cake recipe.

Main course For 4 peoplefor 4 moulds of approx. 10 cm ø, 2.5 cm high

• 500 g of pork necks
• 1onion
• 2garlic cloves
• 20 g ginger, weighed and peeled
• 150 g of mushrooms, eg. champignon
• 150 gleek
• 4 tbsp of olive oil
• 2,5 l of dark beer
• 1,5 l brown background
• sale
• Pepe
• 1 tablespoon amido di Mais
• 1egg
• farina
• butter for the moulds

• 250 g made with flour
• ½ tsp of salt
• 120 g of butter, cold
• 1 tablespoon of water
• 1egg

1. Cut the meat into 1 cm cubes. Chop the onion, garlic and ginger. Cut the mushrooms and leek into slices. Heat the oil in a pan. Brown the meat for approx. 2 minutes. Add the onion, garlic, ginger, mushrooms and leeks and continue browning for approx. 2 minutes. Add the beer and the brown stock, put the lid on and simmer over medium heat for approx. 50 minutes. Season with salt and pepper. Mix the cornstarch with a little water and pour it into the meat. Simmer until the sauce binds. Let the meat cool.

2. For the pasta mix flour and salt. Add the diced butter and rub the ingredients with cold hands until you get a mixture of many crumbs. Add the water and the egg. Knead quickly. Form a ball, wrap it in cling film and let the dough rest in the fridge for approx. 30 minutes.

3. Preheat the oven to 190 ° C. Beat the egg. Roll out the dough on a little flour into a sheet of approx. 3 mm thick. Cut out 4 discs of 13 cm Ø and 4 other discs of 11 cm Ø. Butter the moulds. Place the larger discs in the moulds. Stuffed with meat. Grease the edges with a little egg. Cover with smaller discs and mash the edges with a fork. Brush the pie with the remaining egg. Draw decorations on the lid with a toothpick. Bake in the centre of the oven for approx. 30 minutes. Turn out the pie and serve. Serve with a salad.