Ground Lamb Pie
Healthy, because
Even smarter
Nutritional values
The lamb meat in the pies is a good source of iron - the trace element is needed by the body mainly for blood formation. B vitamins are also contained in the minced meat and ensure well-functioning metabolic mechanisms. Garlic gives the mincemeat pâté a proper flavour and, together with the essential oil allicin, ensures a healthy cardiovascular system. The intestinal flora also benefits from this, as allicin can combat bacteria that cause illness.
The dough for the pâtés with minced meat is even better for digestion if wholemeal spelt flour or another wholemeal flour is used. The dietary fibres contained in the dough stimulate the intestines and keep them satiated for a long time.
(Percentage of daily recommendation)
| Calorie | 784 cal. | (37 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 100 grams cold butter
- 2 egg yolks
- For the filling
- 1 onion
- 3 garlic cloves
- 500 grams Ground lamb
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 150 milliliters Red wine
- 1 can Tomatoes (450 ml)
- salt
- freshly ground peppers
- butter (to grease the pie dishes)
- Pastry flour (to dust the pie dishes)
- Pastry flour (for the work surface)
Preparation steps
For the dough: Preheat the oven to 200°C (approximately 390°F). Quickly knead the flour with salt, butter and egg yolks to a smooth dough, wrapp in plastic wrap, and place in the refrigerator.
For the filling: Peel the onion and garlic and finely dice. In a frying pan, heat the oil, add the ground lamb, onion and garlic and fry until crumbly. Add the tomato paste and herbs, fry briefly and deglaze with red wine and tomatoes. Season with salt and pepper, simmer for 25-30 minutes over medium heat and let boil down.
Grease the pie dishes and dust with flour. Roll out the dough on a floured surface and cut out 4 big circles (diameter 10 cm, approximately 4 inches) and 4 smaller circles (diameter 8 cm, approximately 3 inches) from the dough. Line the pie dishes with the big dough circles and fill with the lamb mixture to 1 cm (approximately 2/5 inch) below the rim. Place the smaller dough circles on top and bake in a preheated oven for 20-25 minutes until golden brown. Remove, briefly allow to cool, carefully remove the pies from the dishes and serve.
