English Style Meat Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 869 cal. | (41 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 31.4 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 350 grams Puff pastry dough (frozen)
- 200 grams starchy potatoes
- 1 onion
- 1 carrot
- 800 grams Ground beef
- salt
- freshly ground peppers
- Pastry flour (for working the dough)
- 3 Tbsps milk
- 1 egg yolk
Preparation steps
Defrost the puff pastry.
Preheat the oven to 200°C (approximately 375°F). Line a baking sheet with parchment paper.
Peel the potatoes, rinse, and grate coarsely. Peel the onion and chop finely. Also peel the carrots and cut into very small cubes.
Mix the ground beef with potatoes, carrots, and onions and season with salt and pepper.
Roll out the dough on a floured surface to make a 20 x 30 cm (approximately 8 x 12 inch) rectangle. Distribute the meat mixture into a 8 cm (approximately 3 inch) wide strip on a half of the dough lengthwise. Leave a 2 cm (approximately 1 inch) wide margin. Fold the dough over and press the edges firmly. Use a fork to make a few holes on the top. Use the leftover dough to make leaf shapes and place these on the pie to decorate. Brush the pastry with 3 tablespoons milk mixed with the egg yolk and place on the prepared baking sheet.
Bake in preheated oven until golden brown, 40-45 minutes. Remove, let cool and serve lukewarm cut into pieces.
