Puff Pastry Pie with Beef Filling
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
301
calories
Calories
Healthy, because
Even smarter
Nutritional values
This comforting pie is rich in protein and relatively low in calories, at only 300 calories per portion.
If you want a leaner meal, you can use ground turkey instead of ground beef.
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 kcal | (14 %) | ||
| Protein | 15.62 g | (16 %) | ||
| Fat | 18.18 g | (16 %) | ||
| Carbohydrates | 19.75 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.84 g | (3 %) |
more nutritional values
| Vitamin A | 235.4 mg | (29,425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.26 mg | (2 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 4.87 mg | (41 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 35.23 μg | (12 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.65 μg | (4 %) | ||
| Vitamin B₁₂ | 1.37 μg | (46 %) | ||
| Vitamin C | 3.15 mg | (3 %) | ||
| Potassium | 77.18 mg | (2 %) | ||
| Calcium | 16.51 mg | (2 %) | ||
| Magnesium | 8.86 mg | (3 %) | ||
| Iron | 2.05 mg | (14 %) | ||
| Iodine | 2.63 μg | (1 %) | ||
| Zinc | 2.78 mg | (35 %) | ||
| Saturated fatty acids | 4.76 g | |||
| Cholesterol | 51.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 tablespoons
- 3.333 cups
lean Ground beef
- 2
onions (chopped)
- 2
- 1 stick
Celery (diced)
- 1 ½ tablespoons
- 1 tablespoon
- 1 cup
- 1 teaspoon
- 14 ounces
- 1
egg yolk (beaten)
- To garnish
-
flat-leaf parsley
Preparation steps
1.
Heat the oil in a large pan and fry the beef until browned. Add the vegetables and cook for 5 minutes.
2.
Stir in the flour and cook for 1 minute. Stir in the tomato puree, stock and Worcestershire sauce. Bring to a boil, reduce the heat, cover and simmer for 20 minutes. Set aside to cool.
3.
Heat the oven to 400°F. Grease a 10" pie or baking dish.
4.
Roll out the pastry on a floured work surface. Use 2/3 of the pastry to line the dish.
5.
Fill with the meat filling and use the remaining pastry to make a lid. Use the trimmings to make decorations if you wish. Cut a slit in the top to allow the steam to escape during baking.
6.
Brush the pastry with beaten egg yolk and bake for 20-25 minutes until the pastry is golden and the filling is piping hot. Garnish with parsley.
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