Beef and Vegetable Pies in Mugs

Name: Beef and Vegetable Pies in Mugs
Total time: 1 h 45 min
Yield: 4
Cuisine: British, English, European
Ingredients: 2.25 cups All purpose flour (plus extra for dusting); 0.25 teaspoon salt; 1.125 cups unsalted butter (diced); 1 egg (beaten); water; 2 tablespoons olive oil; 16 ounces Beef fillet (cubed); 12 ounces Mushrooms (sliced); 1 onion (finely chopped); 1 large carrot (diced); 1 tablespoon tomato puree; 2 cloves garlic (finely chopped); 2 tablespoons All purpose flour; 1 cup Beef stock; salt; freshly ground peppers; 1 egg (beaten)

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Health Score:

7,3 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

1106

calories

Calories

How many calories can I eat?

Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	1,106 kcal	(53 %)
Protein	48.12 g	(49 %)
Fat	71.75 g	(62 %)
Carbohydrates	66.93 g	(45 %)
Sugar added	0 g	(0 %)
Roughage	1.75 g	(6 %)

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more nutritional values

Vitamin A	861.32 mg	(107,665 %)
Vitamin D	1.2 μg	(6 %)
Vitamin E	4.51 mg	(38 %)
Vitamin B₁	0.78 mg	(78 %)
Vitamin B₂	1.27 mg	(115 %)
Niacin	23.02 mg	(192 %)
Vitamin B₆	0.84 mg	(60 %)
Folate	194.54 μg	(65 %)
Pantothenic acid	2.31 mg	(39 %)
Biotin	2.31 μg	(5 %)
Vitamin B₁₂	4.18 μg	(139 %)
Vitamin C	5.16 mg	(5 %)
Potassium	937 mg	(23 %)
Calcium	74.79 mg	(7 %)
Magnesium	54.1 mg	(18 %)
Iron	7.35 mg	(49 %)
Iodine	30.75 μg	(15 %)
Zinc	9.38 mg	(117 %)
Saturated fatty acids	37.66 g
Cholesterol	325.81 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

salt egg olive oil Mushroom onion carrot

Ingredients

for

cakes

For the pastry: 2 ¼ cups
All purpose flour (plus extra for dusting); ¼ teaspoon
salt; 1 ⅛ cups
unsalted butter (diced); 1
egg (beaten); water

For the filling: 2 tablespoons
olive oil; 16 ounces
Beef fillet (cubed); 12 ounces
Mushrooms (sliced); 1
onion (finely chopped); 1
large carrot (diced); 1 tablespoon
tomato puree; 2 cloves
garlic (finely chopped); 2 tablespoons
All purpose flour; 1 cup
Beef stock; salt; freshly ground peppers

To glaze: 1
egg (beaten)

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Preparation steps

For the pastry: place the flour, salt and butter into a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs.

Add the egg and enough water, mixing until the dough binds together. Wrap the dough in cling film and chill for 30 minutes.

Heat the oven to 200ºC (180º fan) 400ºF, gas 6. Grease 4 ovenproof mugs, 280 ml|1 1/4-cup capacity.

Heat half the oil in a large frying pan and brown the beef in batches until lightly browned. Remove from the pan and set aside.

Heat the remaining oil in the pan and cook the mushrooms, onions and carrots for about 4 minutes until the vegetables are softened.

Stir in the tomato paste puree and garlic, then sprinkle the flour over the mixture and stir for 1 minute.

Add the stock, bring to a boil, and cook for a few minutes until thickened. Season to taste with salt, and pepper, then stir in the beef.

Spoon into the mugs. Brush the outside edges of the mugs lightly with beaten egg.

Roll out the pastry on a lightly floured surface and cut rounds to make lids. Place the lids on top of the mugs, pressing with a fork to seal well. Brush with beaten egg and cut 2 slits in the top of each pie.

10.

Bake for 25-30 minutes, until the pastry is golden brown and the filling is bubbling.