Appareils et accessoires
Roast beef and rhubarb chutney pies
Prép. 45min
Total 2h 15min
6 portions
Ingrédients
Bread pastry
-
leftover bread crusts and slices, torn into pieces300 g
-
plain flour plus extra to dust225 g
-
unsalted butter chilled and cut into pieces220 g
-
sea salt1 tsp
-
egg1
-
water plus an extra 20 g if needed40 g
Rhubarb chutney
-
red onion cut into pieces½
-
fennel seeds3 tsp
-
fresh rosemary leaves only2 sprigs
-
piece fresh ginger2 cm
-
extra virgin olive oil20 g
-
rhubarb (approx. 3 stalks), trimmed and cut into pieces (4 cm)350 g
-
red wine vinegar60 g
-
brown sugar150 g
-
sea salt½ 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 oil20 g
-
onion cut into quarters1
-
carrot cut into pieces1
-
celery stalk cut into pieces1
-
sea salt1 tsp
-
ras el hanout (see Tips)2 ½ tbsp
Assembly
-
egg beaten1
-
milk1 tbsp
Niveau
facile
Infos nut. par 1 portion
Sodium
1268.3 mg
Protides
25.1 g
Calories
3445.7 kJ /
823.5 kcal
Lipides
42.4 g
Fibre
6.2 g
Graisses saturées
21.7 g
Glucides
87.3 g
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70 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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