Small Pies with Carrots and Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 376 mg | (9 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- 140 grams butter
- For the filling
- 120 grams carrots
- 1 onion
- 120 grams mixed Ground meat
- 1 Tbsp vegetable oil
- 1 egg white
- 3 Tbsps Whipped cream
- freshly ground peppers
- For preparation
- Pastry flour (for working the dough)
- butter (for the molds)
- 1 egg yolk
Preparation steps
For the dough, mix the flour with the salt, pour out onto a work surface and make a well in the center. Beat the egg, pour into the well and distribute small pieces of the butter around the flour. Mix all the ingredients together with a pastry knife, then knead quickly into a smooth dough. Shape into a ball, wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 180°C (approximately 350°F).
Peel the carrot and onion and cut both into small cubes.
Heat the oil in a pan and brown the ground meat until crumbly. Add the carrots and onions and cook until soft, mix with the egg whites and the cream and season with salt and pepper. Roll out 2/3 of the dough on a floured surface thinly and cut out circles (each around 8-9 cm (approximately 3 inches) in diameter). Line small, buttered ramekins with the dough and form an edge. Spoon the meat mixture into each.
Roll out the rest of the dough thinly and cut out 6 cm (approximately 2 inch) circles. Place on top of the pies, press firmly around the edges, use a sharp knife to carve a pattern and brush with egg yolk. Bake in the preheated oven until golden brown, about 30 minutes. Carefully remove from the molds and serve immediately.
