Puff Pastry Pies with Beef and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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)
Preparation steps
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.
For the filling: Rinse the meat, pat dry, trim and cut into small cubes.
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.
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.
Blanch the vegetable strips in boiling salted water for 1 to 2 minutes, remove, drain well and place on the pies. Serve immediately.
