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Pie of veal cheek and bock beer

Bock beer and autumn go hand in hand. We created a delicious dish with it: a veal cheek pie with Brand Dubbelbock.

Ingredients

50mlMilk
50mlWater
75gshortening
2units.itemsEgg
250gFlour
unfilled quiche bases
75gButter

4units.itemsveal cheeks
shallot and garlic
1units.itemspunnet of chestnut mushrooms
0.5units.itemsceleriac in cubes
Veal jus
Brand Dubbel Bock
Bay leaf

Preparation

For the pie:

  1. Make a pie crust by warming milk, water, butter, and shortening until everything is melted.
  2. Beat 1 egg and add it to the milk mixture.
  3. Mix this warm into the flour, stir well, and knead into a dough.
  4. Let rest for at least 1 hour in foil in the refrigerator.
  5. Sear the veal cheeks well in oil. Remove them from the pan.
  6. Add the shallot, garlic, sliced mushrooms, and celeriac and sauté in the drippings from the veal cheeks.
  7. Deglaze with the bottle of bock beer.
  8. Place the veal cheeks in this.
  9. Now add just enough veal jus to cover the cheeks.
  10. Gently cook the whole (with the lid on the pan) until the cheeks are tender and soft.
  11. Pull the meat apart, strain the rest, and mix the meat with the mushrooms and celeriac.
  12. Add a little of the cooking liquid so that a creamy filling remains.
  13. Fill the molds with the above filling.
  14. Roll out the dough, brush the sides of the molds with beaten egg, and press a piece of dough on top. Tip: cut the dough in the middle to allow steam to escape.
  15. Place in an oven at 200°C until the 'lid' is golden brown.