Pork and Beef Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,498 cal. | (309 %) | ||
| Protein | 146 g | (149 %) | ||
| Fat | 599 g | (516 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 3.9 mg | (390 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 60.8 mg | (507 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 44.5 μg | (99 %) | ||
| Vitamin B₁₂ | 17.4 μg | (580 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 2,732 mg | (68 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 29.2 mg | (365 %) | ||
| Saturated fatty acids | 316 g | |||
| Uric acid | 883 mg | |||
| Cholesterol | 1,451 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough
- 300 grams Pork (shoulder roast)
- 300 grams Beef (shoulder roast)
- 300 grams white Bacon
- salt
- freshly ground peppers
- 1 organic lemon (zested)
- 1 organic Orange (zested)
- 2 Tbsps Whipped cream
- Fat (for greasing)
- Pastry flour (for the work surface)
- 1 egg yolk
- 100 grams clarified butter
Preparation steps
Thaw puff pastry. Preheat oven to 180°C (approximately 350°F).
Step 1:
Rinse meat, pat dry and dice. Dice bacon. Season with salt, pepper, lemon and orange zests.
Step 2:
Put meats into a meat grinder and process until fine. Add cream, if needed.
Step 3:
Grease a shallow dish with butter or oil. Roll out puff pastry and press half of the pastry into the dish. Pour meat mixture into a piping bag and pipe into the dough.
Step 4:
Brush edges of dough with beaten egg yolk.
Step 5:
Roll out remaining dough to the size of the pan and use to cover the meat filling. Press to seal and brush with egg yolk.
Step 6:
Use remaining pastry to cut out shapes, as desired. Add to the pie with egg yolk. Bake for 50-60 minutes, until golden.
Step 7:
Remove, let cool briefly, drizzle with melted butter and serve.
