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| Difficulty: | easy |
| Preparation: | 60 min |
| Ready in: | 60 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 301 | 15% |
| Protein | 16 g | 32% |
| Fat | 18 g | 23% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 20 g | 8% |
| Roughage | 1 g | - |
| Saturates | 5 g | - |
Recipe Development: EAT SMARTER
Ingredients
For cake
| 2 tablespoons | Oil |
| 3 ⅓ cups | lean Ground beef |
| 2 | onions chopped |
| 2 | large carrots diced |
| 1 stick | Celery diced |
| 1 ½ tablespoons | All purpose flour |
| 1 tablespoon | tomato puree |
| 1 cup | Beef stock |
| 1 teaspoon | Worcestershire sauce |
| 14 ounces | Puff pastry |
| 1 | egg yolks beaten |
To garnish
| flat-leaf parsley |
Directions
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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