Puff Pastry Pies with Beef and Mushrooms

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Puff Pastry Pies with Beef and Mushrooms
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
739
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie739 cal.(35 %)
Protein31 g(32 %)
Fat57 g(49 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.5 μg(8 %)
Vitamin E6 mg(50 %)
Vitamin K13.9 μg(23 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin14.2 mg(118 %)
Vitamin B₆0.7 mg(50 %)
Folate37 μg(12 %)
Pantothenic acid2.5 mg(42 %)
Biotin17.6 μg(39 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C12 mg(13 %)
Potassium868 mg(22 %)
Calcium84 mg(8 %)
Magnesium55 mg(18 %)
Iron4.2 mg(28 %)
Iodine18 μg(9 %)
Zinc5.5 mg(69 %)
Saturated fatty acids27.5 g
Uric acid190 mg
Cholesterol137 mg
Complete sugar6 g

Ingredients

for
4
For the Pie shells
250 grams Puff pastry dough (frozen)
egg whites (For the egg wash)
Whipped cream (To brush on the pastry)
For the filling
400 grams Beef fillet (ready to cook, Tail)
4 scallions
2 sprigs thyme
100 grams smoked Pancetta (in slices)
¼ Zucchini
½ carrot
1 garlic clove
200 grams fresh button Mushroom
2 Tbsps vegetable oil
1 tsp Tomato paste
100 milliliters dry Red wine
150 milliliters Beef stock
salt
peppers (from the mill)
How healthy are the main ingredients?
Tomato pastethymeWhipped creamZucchinicarrotgarlic clove

Preparation steps

1.

For the pie shells: Preheat the oven to 200°C (approximately 395°F) top / bottom heat. Thaw the puff pastry. Cut the puff pastry into 16 circles (diameter approximately 5 cm (approximately 2 inches)). Cut 8 a hole a hole (diameter 4 cm (approximately 1 1/2 inches) in the center of 8 of the circles, so rings are formed. Place the circles on a baking sheet lined with parchment paper, brush the edge of each circle with egg white and put a ring on each circle. Brush the ring with the cream and bake until golden brown, about 12 minutes.

2.

For the filling: Rinse the meat, pat dry, trim and cut into small cubes.

3.

Rinse the scallions, slice thinly, discard the white parts. Rinse the thyme, shake dry and remove the leaves. Cut the pancetta into cubes. Rinse the zucchini and cut into thin strips. Peel the carrot and also cut into thin strips. Peel the garlic and finely chop. Clean the mushrooms and cut into quarters.

4.

In a pan, heat the oil over high heat and brown the pancetta and the meat. Add the garlic, scallions, mushrooms, thyme and tomato paste and sauté briefly. Deglaze with the wine, boiling until almost all the wine is evaporated. Add the stock and simmer 5 to 8 minutes over medium heat. Season with salt and pepper. Spoon the mixture into the puff pastry shells.

5.

Blanch the vegetable strips in boiling salted water for 1 to 2 minutes, remove, drain well and place on the pies. Serve immediately.