Name: Chestnut Beef Salty Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Low-gluten flour; 63g butter; 35g Whole egg liquid; 150g steak; 80g Cooked chestnut kernels; 80g onion; 25g Fresh milk; 30g Animal whipped cream; 25g Cream cheese; 3g salt; a little black pepper powder; 30g Cold water

Chestnut Beef Salty Pie

1. Pie crust ingredients: butter 63 g low-gluten flour 125 g whole egg liquid 10 g salt 2 g cold water 30 g

2. Pie crust production: put low-gluten flour and butter in the container and mix in the basin

3. Grasp it with your hands until the oil powder is mixed into a loose granular shape

4. Mix the whole egg liquid, water and salt together, and stir it into a liquid egg milk

5. Add the egg and milk liquid to the flour

6. Stir and blend with spatula

7. Then grasp the dough with your hands to make the liquid and powder fully merge.

8. Wrap the dough with plastic wrap and put it in the refrigerator for 1 hour

9. Filling ingredients: a steak, 150 grams, onions, 80 grams, cooked chestnut kernels, 80 grams, black pepper, a pinch of salt

10. The time to relax the dough is ready for filling. The steak and onion are cut into 1cm-sized pellets, the hawthorn is pitted and cut into small pieces, and the chestnut is broken into broken pellets.

11. Put butter in a nonstick pan

12. After melting, add beef cubes and stir fry until the color changes

13. Put the other ingredients in the filling together in the pot and stir fry for about 2 minutes

14. Put a little salt on it and stir-fry evenly to turn off the heat

15. Sprinkle a little high-gluten flour on the chopping board and place the loose dough on the chopping board

16. Roll into a round cake that is a circle larger than the pie pan

17. Put the dough into the pie pan and press along the inner circle of the tray to make the dough fit the pie pan without leaving a gap

18. Roll out the excess pie crust with a rolling pin

19. Several rows of small holes are inserted into the pie crust with a dining fork to facilitate exhaust and prevent bulging.

20. Spread a piece of tin foil on top of the pie, extend the edge to arrange and fit

21. Put a plate of beans and put them in the preheated oven

22. When baking the pie crust, you can make egg cream: 25 grams of egg cream, 25 grams of fresh milk, 25 grams of animal whipping cream, 30 grams of cream cheese, 25 grams of black pepper

23. Mix the egg and milk ingredients together and stir well.

24. Bake at 180°C for 15 minutes

25. Then take out the tin foil together with the beans, heat it up to 170°C and heat down to 160°C and continue to bake it for about 10 minutes and the surface will be colored.

26. Spread the fillings all over the pie pan

27. Drizzle with egg and milk

28. Sprinkle mozzarella cheese on top

29. Immediately put it into the oven to bake on the upper and lower fire at 180 degrees for 22 minutes

30. Until the surface of the mozzarella cheese forms a golden yellow skin, it is ready to be baked.

31. Finished picture

32. Finished picture

33. Finished picture

Tips:
Xiaoyingzi's words:
1. Putting hawthorn can increase the flavor of the pie, and it tastes more fragrant and outstanding. This season is rich in hawthorn, if you don't have it, you can leave it alone.
2. For beef, choose the finished fillet steak with black pepper. The processed steak is tender and well cooked. If you choose the commercially available ordinary beef, it will take longer to fry.
3. The cream cheese and animal whipped cream used in the custard are the ones that I used earlier to freeze them for fear of expiration and damage. Using them here will not affect the taste. Take them out in advance to melt them and warm them up. Just stir the egg mixture.
4. Don't soften the butter, take it out of the refrigerator and cut it into small pieces for use. If the weather is hot in summer, you need to put it in the refrigerator to cool down during operation.