Recipe Category / Savory pies and Tarts

Beef and beer pithivier pie

25' 60'' 170' 8-10 2 Ηands on Hands off Cook Time Portion(s) Difficulty

Ingredients

For the béchamel sauce

100 g butter 100 g all-purpose flour 800 g milk, at room temperature 50 g parmesan cheese, grated salt pepper 1/4 teaspoon(s) nutmeg 2 egg yolks

For the filling

2 tablespoon(s) olive oil 2 onions, small 2 carrots, sliced in to rounds 2 clove(s) of garlic, thinly sliced 500 g beef, chuck 1 tablespoon(s) tomato paste Method 7 prunes, dried, pitted 330 ml beer, dark For the béchamel sauce 1 chicken bouillon cube 1 bay leaf Place a pot over medium heat. Add the butter and as soon as it melts, add the flour and sauté. For the pithivier Add the milk in small batches while continuously whisking so that no lumps form in the 850 g puff pastry sheets roux. As soon as the mixture soaks one batch, then you can add another, until it has all been added. 1 egg yolk, diluted with a little water, for Cook until the béchamel sauce thickens and starts to bubble. brushing Remove from heat and add the grated parmesan. Whisk to combine and add salt, pepper, egg yolks and nutmeg. Διατροφικός πίνακας Whisk, cover pot and set aside until needed.

For the filling Nutrition information per portion

Place a pot over high heat and add some olive oil. 671 19.0 47.0 Add the onions, carrots and garlic. Calories 44.0 Saturated Total Carbs Stir and sauté until they caramelize nicely. (kcal) Total Fat (g) Fat (g) (g) Chop the meat in to 5 cm cubes and add to the pot. Stir and sauté for about 8-10 minutes, until it browns nicely. 34 % 63 % 95 % 18 % Add the tomato paste, prunes, beer, bouillon cube and bay leaf. Gently stir and lower heat to medium. Cover and simmer for 1 ½ hours, checking it every 30 minutes. When ready, remove the bay leaf, press down on the meat just to tear it apart a little 9.5 21.0 2.6 1.2 and set the filling aside to cool. Sugars (g) Protein (g) Fibre (g) Sodium (g)

For the pithivier 11 % 42 % 10 % 10 %

Preheat oven to 190* C (374* F) Fan. Spread the first sheet of puff pastry in a 25x35 cm baking pan. Add the béchamel sauce in the center of the puff pastry and spread it in a circle. Add the filling over it and spread in a circular manner also. Brush the outer edges all around with the egg yolk and cover with the second sheet of puff pastry. Press down on the edges so the pastry can stick together and use a knife to cut away the edges to create a circular pie. Turn the edges upward and brush the surface with the rest of the egg. Bake for 40-50 minutes, until golden. When ready, remove from oven and allow to cool before cutting in to pieces and serving.