Baked Steak Pasties

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Baked Steak Pasties
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
895
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie895 kcal(43 %)
Protein34.11 g(35 %)
Fat62.28 g(54 %)
Carbohydrates50.83 g(34 %)
Sugar added0 g(0 %)
Roughage2.84 g(9 %)
Vitamin A424.98 mg(53,123 %)
Vitamin D0.81 μg(4 %)
Vitamin E3.56 mg(30 %)
Vitamin B₁0.67 mg(67 %)
Vitamin B₂0.57 mg(52 %)
Niacin13.96 mg(116 %)
Vitamin B₆0.68 mg(49 %)
Folate130.67 μg(44 %)
Pantothenic acid2.02 mg(34 %)
Biotin8.49 μg(19 %)
Vitamin B₁₂3.86 μg(129 %)
Vitamin C53.69 mg(57 %)
Potassium701.55 mg(18 %)
Calcium105.71 mg(11 %)
Magnesium50.21 mg(17 %)
Iron4.1 mg(27 %)
Iodine44.34 μg(22 %)
Zinc9.48 mg(119 %)
Saturated fatty acids31.36 g
Cholesterol368.8 mg
Author of this recipe:

Ingredients

for
4
For the pastry
1 tablespoon
Fresh yeast (crumbled)
1 teaspoon
¼ cup
lukewarm milk
1 ⅔ cups
2
cup
soft butter
For the filling
1
onion (finely chopped)
1
Garlic clove (finely chopped)
1 tablespoon
1
red pepper (finely chopped)
1
freshly ground pepper (finely chopped)
3 cups
Beef steak (diced)
1
2 tablespoons
1 tablespoon
2 tablespoons
fresh parsley (chopped)
1 tablespoon
1

Preparation steps

1.
Mix together the yeast with the milk and a pinch of sugar. Mix together the flour and a pinch of salt and create a well in the middle. Add the egg yolks, butter and the yeast mixture into the well and knead into a smooth heavy dough using the dough hooks on an electric whisk. If necessary some more flour or milk (the dough should no longer be sticky but should also not be crumbly). Shape into a ball, wrap in clingfilm and leave to chill overnight.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
To make the filling, fry the onion and the garlic in hot oil. Add the red pepper and the jalapeño pepper and fry for 5 minutes. Add the meat and fry for a further 2-3 minutes.
4.
Remove from the heat and add the egg, creme fraiche, tomato puree and the parsley. If the mixture is too soft add some breadcrumbs. Season with salt and ground black pepper.
5.
Halve the cold pasty and roll out into two large circles approx. 3 mm thick. Halve them and place the filling in the middle of each half. Fold over and press the edges down firmly and/or turn them in.
6.
Mix the egg yolks with 1-2 tbsp water and brush onto the empanadas. Pierce a few times with a fork and bake for 20-25 minutes. Serve hot or cold.