Time 3h15m Yield 6 servings Number Of Ingredients 14 Steps:
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour. Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams
Time 50m Yield 6 potpies, 6 serving(s) Number Of Ingredients 15 Steps:
In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 tablespoon butter over moderately low heat, stirring occasionally, until it is softened. Add the garlic, and cook the mixture for 3 minutes. Stir in the Worcestershire sauce, horseradish, and cream and cook, stirring until thickened. Add the sauce to the roast beef mixture, season with salt and pepper, and combine well. Divide the mixture among the six 1 1/2 cup gratin dishes. Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F, oven for 2 minutes. Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door). Reduce the heat to 400°F and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned. Make the Yorkshire pudding batter. In a blender blend the eggs, salt, flour, and milk for 30 seconds and chill, covered, for 30 minutes. In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.
Yield Serves 6 Number Of Ingredients 15 Steps:
In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 tablespoon unmelted butter over moderately low heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture for 3 minutes. Stir in the Worcestershire sauce, the horseradish, and the cream and cook the mixture, stirring until it is thickened. Add the sauce to the roast beef mixture, season the mixture with salt and pepper, and combine it well. Divide the mixture among the six 1 1/2 cup gratin dishes. Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F., oven for 2 minutes. Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door). Reduce the heat to 400°F. and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned. Make the Yorkshire pudding batter In a blender blend the eggs, the salt, the flour, and the milk for 30 seconds and chill the mixture, covered, for 30 minutes. In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.
Time 2h Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn’t touch any bone or fat. Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings. In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk. Preheat oven to 400 degrees F (200 degrees C). Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.
Time 50m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 425 degrees F. Place eggs, milk, salt, and flour in a blender and blend until smooth. Let rest. Melt the 2 tablespoons of butter in a saucepan and saute the onion until soft. Add ground beef and brown well. Sprinkle the flour over the beef and onions and blend in. Add water and stir. Bring to a boil and cook until thickened. Add garlic powder and Worchestershire. If the beef was not browned well you may need a beef bouillon cube at this point. Add salt and pepper to taste. Stir the vegetables in with the beef and gravy (If you’re using leftover beef and gravy, simply heat them together in a saucepan and season to taste. Use 1 cup of leftover gravy and omit the flour and water). Place the 2 tablespoons of butter in a fluted quiche pan or use a 10" pie plate. When the butter has melted (watch carefully so that it doesn’t burn) remove the pan from the oven. Give the Yorkshire Pudding another twist on the blender and add to the pan. Spread the beef and gravy mixture evenly on top within one inch of the edge. Put back in the oven and bake for 30 minutes or until the pudding is golden brown. Serve with additional heated gravy if you wish.
Time 4h Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.) For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F. While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.
More about “beef potpies with yorkshire pudding crusts recipes”
Time 1h25m Yield 6 Number Of Ingredients 15 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside. Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat. Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.
