Beef Pie with Oysters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 18.7 μg | (623 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 24.7 mg | (309 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the filling
- 750 grams Beef (for braising)
- 2 onions
- 2 garlic cloves
- 3 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 2 Tbsps Pastry flour
- 250 milliliters Red wine (dry)
- 250 milliliters Beef broth
- 1 bay leaf
- 250 grams shucked Oyster
- salt
- peppers
- sauce thickener (as needed)
- For the dough
- 100 grams Pastry flour
- 10 grams Yeast
- 1 Tbsp vegetable oil
- 1 pinch sugar
- 1 pinch salt
- to 50 ml water
- 80 grams Emmentaler cheese (finely grated)
Preparation steps
For the filling: Rinse the meat, pat dry and chop into bite-size pieces. Peel and finely chop the onions and garlic. Heat the oil in a Dutch oven over high heat, sear the meat in batches as to not overcrowd the pan. Return all the meat to the pan. Add the onions and the garlic and season with salt and pepper. Stir in the tomato paste. Sprinkle the flour over the meat. Sauté and, while stirring constantly, pour in the wine and broth. Add the bay leaf. Cover and simmer over low heat for 1 hour. Then add the oysters and cook just until the edge start to curl, about 1 to 2 minutes. Remove from the heat.
For the dough: Place all the ingredients for the dough (except for the cheese) in a bowl and knead together until a lump-free, supple dough plug is formed. Let rest at room temperature for about 40 minutes, or until the volume has doubled.
To assemble the pie: Grease the pie pan (18 cm (approximately 7 inches) diameter). Adjust the seasoning of the filling if needed. Thicken with a little cornstarch if needed. Place the filling in the pie pan.
Knead 2/3 of the cheese into the dough and shape the dough into a ball. Roll out this slightly larger than the mold and sprinkle the remaining cheese over the top, pressing gently to adhere.
Cover the pie filling with the dough sheet, fluting on the edges as desired, and bake at 180°C (approximately 350°F) for about 30 minutes.
