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Puff Pastry Pie with Beef Filling

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Puff Pastry Pie with Beef Filling
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
301
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie301 kcal(14 %)
Protein15.62 g(16 %)
Fat18.18 g(16 %)
Carbohydrates19.75 g(13 %)
Sugar added0 g(0 %)
Roughage0.84 g(3 %)
Vitamin A235.4 mg(29,425 %)
Vitamin D0 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.12 mg(11 %)
Niacin4.87 mg(41 %)
Vitamin B₆0.05 mg(4 %)
Folate35.23 μg(12 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.65 μg(4 %)
Vitamin B₁₂1.37 μg(46 %)
Vitamin C3.15 mg(3 %)
Potassium77.18 mg(2 %)
Calcium16.51 mg(2 %)
Magnesium8.86 mg(3 %)
Iron2.05 mg(14 %)
Iodine2.63 μg(1 %)
Zinc2.78 mg(35 %)
Saturated fatty acids4.76 g
Cholesterol51.05 mg
Author of this recipe:

Ingredients

for
1
cake
2 tablespoons
3.333 cups
2
onions (chopped)
2
large carrots (diced)
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 200°C (180° fan) 400°F gas 6. Grease a 25cm|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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