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Ingredients
Beef and Sweet Potato Pot Pies
- Ingredients
- 250 grams Puff pastry dough (frozen)
- 400 grams lean Beef (ready to cook, from the leg)
- 1 shallot
- 1 garlic clove
- 500 grams Sweet potato
- 2 sprigs parsley
- 2 sprigs cilantro
- 2 Tbsps vegetable oil
- 400 grams diced Tomatoes
- 1 pinch ground Cumin
- 1 pinch Chili powder
- 1 pinch ground cinnamon
- salt
- freshly ground peppers
- Pastry flour (for kneading)
- 1 egg yolk
Defrost puff pastry.
Rinse beef, pat dry and cut into narrow strips. Peel and mince shallot and garlic. Peel potatoes and cut into 1.5 cm (approximately 2/3 inch) cubes.
Rinse herbs, shake dry, pluck off leaves and coarsely chop.
Heat oil in a pan and brown beef on all sides for about 2 minutes. Remove and set aside. Sweat shallot and garlic in pan until translucent, add potatoes and sauté briefly. Add tomatoes, beef, spices and broth. Season with salt and pepper. Simmer over medium heat for about 10 minutes. Stir in herbs and pour into 4 ovenproof ramekins.
Preheat the oven to 200°C (approximately 390°F).
Roll out puff pastry on a floured surface and cut out 4 circles, the same diameter as the ramekins.
Top ramekins with pastry, press edges to seal and brush with egg yolk. Use remaining dough to create decorations, as desired. Add decorations and brush with yolk.
Bake for about 30 minutes.
Remove and serve immediately.
(Percentage of daily recommendation)
| Calorie | 656 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |