Beer and meat pie (reused)

FOR MASSA

Components

• 1 tea cup of wheat flour
• 60 grams of frozen butter cut into cubes (4 tablespoons)
• 1 tablespoon of cold water
• 1/4 teaspoon of salt

Mode of preparation

1. In a bowl, combine the flour and salt. Incorporate the cold butter cut into cubes, using your fingertips to blend until a coarse mixture forms. Gradually add cold water and knead until a dough ball is formed.

1. Locate the dough and shape it into a disk; wrap it in plastic wrap and refrigerate for at least 1 hour (or prepare the dough the day before, if you prefer).

FOR THE DISTRIBUTION AND EDITING

Components

• Half a tea cup of minced meat in beer sauce
• 1/4 cup of bacon diced into small pieces
• Six black plums without any lumps
• Half a teaspoon of wheat flour
• 1/4 cup of water (tea)
• Half a teaspoon of olive oil
• 10 sprigs of parsley (leaves and stems)
• One egg yolk
• wheat flour for dusting the countertop

Setup phase

1. Set the oven to 180 °C (moderate heat). Prepare 4 medium-sized molds for baking.

1. Rinse, dry, and finely chop the parsley. Dice the plum into 0.5 cm pieces. In a bowl, combine water with wheat flour and baking powder.
2. Heat a small pan over medium heat. Sauté the bacon in olive oil, stirring for about 3 minutes until it begins to caramelize. Add the ground meat and cook thoroughly. Combine the water and flour mixture, stirring continuously for 1 minute to slightly thicken—avoid letting it dry out, as the filling should remain moist. Lastly, stir in the plum and chopped parsley. Set aside.
3. Dust the countertop with wheat flour and roll out the dough with a rolling pin until it reaches approximately 0.5 cm in thickness. Using the mold, cut out 4 dough circles and set them aside—these will serve as the toast covers.
4. Shape the remaining dough and split it into 4 sections. Use your hands to press each piece into the inside of the pans, leaving a small amount hanging over the edge to make it easier to seal the toast lids—tap gently with your fingers.
5. to compact the mass at the base and along the edges of the shapes.
6. Place the filling into the pans and smooth it out with a spoon. Cover with the dough disk and press the edges firmly with your fingertip to seal. Use a small knife to trim any excess dough from the edges.
7. Using the tip of a small knife, create four slits in the center of the lid to allow steam from the filling to escape. In a small bowl, combine the yolk with 1 teaspoon of water and brush it onto the toasts.
8. Put the pans in a baking dish and bake in the oven for approximately 30 minutes, or until golden. Serve immediately.

NOTE: If you make the dough several hours ahead (or the day before), take it out of the refrigerator 10 minutes before using, as it will be very stiff.