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Ingredientes
- 1 Tbsp. vegetable oil
- 750 gm beef, chopped
- 1 x onions, medium
- 2 x stock cubes, beef salt, pepper
- 1/10 tsp nutmeg
- 2 c. stock (or possibly water)
- 2 Tbsp. flour, plain
- 1 3/4 c. water, extra
- 1 tsp soy sauce
- 2 c. flour, plain
- 1/2 tsp salt
- 2/3 c. water
- 60 gm margarine
- 2 sht puff pastry
Direcciones
- *Prepare filling:Dice the onion.
- Place oil in a heavy based saucepan, add in onion and meat and stir over low heat till well browned. Add in crumbled stock cubes, water, salt pepper and nutmeg. Stir till boiling, reduce heat, cover and simmer gently 30 min; remove from heat.
- Combine extra water and flour, and stir till smooth. Add in flour mix to meat and stir till combined. Return to heat, stir till meat boils and thickens. Add in soy and simmer a further 10 min.
- Remove from heat and allow to become completely cool.
- *Pie base:Sift flour and salt into basin. Place water and dripping into a saucepan and stir over low heat till dripping melts. Make a well in the center of dry ingredients, add in liquid, stir till combined.
- Turn out onto a lightly floured surface, knead lightly. Roll out pastry and line 8 greased pie tins. Fill centers with cool meat filling.
- Roll out puff pastry, cut out rounds for top of pies. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife and pierce center. Brush tops with combined egg yolks and water and bake in a moderately warm oven (370F) for 15-20 min or possibly till golden. Reduce heat and cook a further 5 min.
- For variations, add in mushrooms,extra onion, tomato, curry to filling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 694g | |
| Recipe makes 6 servings | |
| Calories 455 | |
| Calories from Fat 154 | 34% |
| Total Fat 17.27g | 22% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 1.55g | |
| Cholesterol 58mg | 19% |
| Sodium 3220mg | 134% |
| Potassium 762mg | 22% |
| Total Carbs 37.95g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.83g | 1% |
| Protein 34.62g | 55% |
