Zutaten für Beef Pies
- 1 medium pumpkin (approx. 500g)
- 1 medium cauliflower (approx. 500g)
- 1 medium brown onion (approx. 150g)
- 2 garlic cloves
- 1 tablespoon olive oil
- 200g button mushrooms, sliced
- 500g lean ground beef
- 1/2 cup tomato sauce
- 1/4 cup water
- 1 teaspoon Worcestershire sauce
- 2 sheets ready-made puff pastry (approx. 22-23cm square each)
- 2 large eggs
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Zubereitung von Beef Pies
- Preheat oven to 200°C (180°C fan-forced).
- Roughly chop 1 medium pumpkin (approx. 500g), 1 medium cauliflower (approx. 500g), 1 medium onion (approx. 150g), and 2 cloves garlic. Add to a food processor and pulse until finely chopped.
- Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat. Add the chopped vegetables and 200g sliced mushrooms. Cook, stirring occasionally, for 10 minutes.
- Increase heat to high. Add 500g lean ground beef and cook, breaking it up with a spoon, for 5 minutes, or until browned.
- Stir in 1/2 cup tomato sauce, 1/4 cup water, and 1 teaspoon Worcestershire sauce. Bring to a simmer and cook for 5-10 minutes, or until the sauce has thickened slightly. Transfer to a large bowl and let cool for 30 minutes.
- Meanwhile, roll out 2 sheets of ready-made puff pastry (approx. 22-23cm square each). Use a 13cm cookie cutter or knife to cut out 6 circles from each sheet. Line 6 x 250ml pie plates with pastry rounds. Prick the bases with a fork and chill in the fridge for 10 minutes.
- Add 2 large eggs to the cooled beef mixture and mix well to combine.
- Spoon the beef mixture evenly into the pastry-lined pie plates.
- Bake for 30-35 minutes, or until the pastry is golden brown and the filling is set. Let cool completely before serving (approx. 40 minutes).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
31g
Fat
168g
Carbs
41g
