Puff Pastry Pie with Beef Filling

Name: Puff Pastry Pie with Beef Filling
Total time: 1 h
Yield: 1
Ingredients: 2 tablespoons Oil; 3.333 cups lean Ground beef; 2 onions (chopped); 2 large carrots (diced); 1 stick Celery (diced); 1.5 tablespoons All purpose flour; 1 tablespoon tomato puree; 1 cup Beef stock; 1 teaspoon Worcestershire sauce; 14 ounces Puff pastry; 1 egg yolk (beaten); flat-leaf parsley

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Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

301

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cake

Ingredients: 2 tablespoons
Oil; 3.333 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 yolk (beaten)

To garnish: flat-leaf parsley

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Preparation steps

Heat the oil in a large pan and fry the beef until browned. Add the vegetables and cook for 5 minutes.

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.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 25cm|10" pie or baking dish.

Roll out the pastry on a floured work surface. Use 2/3 of the pastry to line the dish.

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.

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.