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Roast beef and rhubarb chutney pies

Roast beef and rhubarb chutney pies
3.0 2 valutazione
Prep. 45min
Totale 2h 15min
6 portions
Registrati gratis

Ingredienti

Bread pastry
  • leftover bread crusts and slices, torn into pieces
    300 g
  • plain flour plus extra to dust
    225 g
  • unsalted butter chilled and cut into pieces
    220 g
  • sea salt
    1 tsp
  • egg
    1
  • water plus an extra 20 g if needed
    40 g
Rhubarb chutney
  • red onion cut into pieces
    ½
  • fennel seeds
    3 tsp
  • fresh rosemary leaves only
    2 sprigs
  • piece fresh ginger
    2 cm
  • extra virgin olive oil
    20 g
  • rhubarb (approx. 3 stalks), trimmed and cut into pieces (4 cm)
    350 g
  • red wine vinegar
    60 g
  • brown sugar
    150 g
  • sea salt
    ½ tsp
Beef pie filling
  • olive oil spray to grease
  • roast beef leftovers, cut into bite size pieces (see Tips)
    200 - 300 g
  • extra virgin olive oil
    20 g
  • onion cut into quarters
    1
  • carrot cut into pieces
    1
  • celery stalk cut into pieces
    1
  • sea salt
    1 tsp
  • ras el hanout (see Tips)
    2 ½ tbsp
Assembly
  • egg beaten
    1
  • milk
    1 tbsp

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1268.3 mg
Proteine 25.1 g
Calorie 3445.7 kJ / 823.5 kcal
Grassi 42.4 g
Fibre 6.2 g
Grassi saturi 21.7 g
Carboidrati 87.3 g

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Presente anche in

Less waste, more food with Thermomix® 70 ricette
Australia e Nuova Zelanda

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