Old-fashioned Meat Pie

 

Old-fashioned Meat Pie
4271 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:90 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
4271
214%
Protein
270 g
540%
Fat
235 g
294%
Added Sugar
0 g
0%
Carbohydrates
257 g
99%
Roughage
8 g
-
Saturates
65 g
-

Recipe Development: EAT SMARTER

Ingredients

For <none>

14 ouncesfrozen Puff pastry
flour for the work surface
butter for the dish
4 slicesBread
1onions
4 cupsfresh button Mushroom
1 tablespoonolive oil
3 ¼ cupsground Beef pork and beef
3 ¼ cupsground Pork pork and beef
2Dried tomatoes in oil, chopped
2eggs
2 teaspoonsdried Italian herbs
salt
peppers
breadcrumbs as necessary
1egg yolks
2 tablespoonswater

Directions

1 Preheat the oven to 200°C.
2 Lay the sheets of puff pastry side by side to thaw and brush half of them with water. Place on top of each other and roll out on a floured work surface to a circle slightly bigger than the pie dish. Line the pie dish and chill.
3 For the filling, soak the bread in lukewarm water, squeeze out well and put into a bowl. Peel and finely chop the onion. Clean and thinly slice the mushrooms then chop into smaller pieces. Heat the oil and sweat the onion and mushrooms. Pour off the excess liquid, then put into the bowl along the mince. Add the chopped tomatoes, eggs and herbs and season with salt and pepper. Mix well. Add a few breadcrumbs if the mixture is too moist. Spread the mince mixture evenly in the lined pie dish. Roll out the rest of the pastry as for the base and cut to fit the top of the pie. Put the lid on top of the filling and fold the overhanging pastry up over the edge of the pie. Press the edges together. Cut a circle out of the pastry in the centre of the pie. Whisk the egg yolk with the water and brush the top of the pie. Bake in the preheated oven for about 60 minutes. Cover with aluminium foil if it browns too quickly.
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