English Steak and Mushroom Pies
Healthy, because
Even smarter
Nutritional values
Pies are real fatteners? No, they're not. Beef is not only lower in fat than pork, but also contains less of the inflammation-promoting arachidonic acid. In addition, the fibre from wholemeal spelt flour ensures a long-lasting satiation. And the vegetables convince with plenty of vital substances.
By the way, the court can be prepared very well: You can simply prepare the dough the evening before and leave it to rest in the fridge overnight. You can also prepare the vegetable-meat mixture and keep it in the fridge until you bake it.
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 609 mg | (15 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 250 grams butter
- salt
- 2 eggs
- For the filling
- 800 grams Steak fillet
- 3 sprigs thyme
- 250 grams button Mushroom
- 250 grams Beef stock
- 2 Tbsps sauce thickener (dark)
- 2 centiliters sherry
- 2 Tbsps clarified butter
- salt
- peppers
- also
- 1 egg yolk
Preparation steps
For the dough, sift flour into a bowl and make a well in the center. Cut butter in small pieces and add to well in flour with salt, eggs and 2 tablespoons water. Knead and shape dough into a ball. Cover dough with plastic wrap and refrigerate about 2 hours.
For the filling, rinse mushrooms and slice thinly. Cut meat into bite-sized pieces and season with salt and pepper. Sauté meat in clarified butter. Pluck thyme leaves and add to meat. Pour stock and sherry over meat, bring to a boil, add thickener and season with salt and pepper. Add mushrooms and cook briefly.
Divide dough into thirds and roll out 2 portions. Trim rolled dough to line 6-8 ramekins. Pour filling into dough-lined molds. Roll out remaining dough, place over filled ramekins and seal tightly. Mix egg yolk with water and brush over pies.
Bake pies 30 minutes in oven preheated to 200°C (approximately 400°F).
