Meat Pies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 pinch salt
- 1 egg
- 260 grams butter
- For the filling
- 1 onion
- 2 garlic cloves
- 1 carrot
- ¼ Celery root
- 500 grams mixed Ground meat
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped parsley
- salt
- freshly ground peppers
- For preparing
- Pastry flour (for kneading)
- 1 egg (separated)
Preparation steps
For the dough: Combine flour and salt on the work surface. Create a well in the center and add beaten egg to well. Sprinkle pieces of butter on top of flour and combine everything with a pastry cutter to form a smooth dough. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Peel and dice onion, garlic, carrot and celery. Heat oil in a pan and fry meat until crumbly. Add vegetables and cook briefly, stir in tomato paste and deglaze with red wine. Season with herbs, salt and pepper and let liquid evaporate completely. Season again to taste.
Thinly roll out dough on a floured surface. Cut out circles, about 12 cm (approximately 4 3/4 inches) in diameter. Brush edges of dough with slightly beaten egg white and add some of the filling to each piece of dough. Fold in half and crimp the edges together to seal.
Place pastries on a baking sheet lined with parchment paper. Brush with egg yolk and bake until golden brown, about 25 minutes. Remove and serve immediately.
