English Steak and Ale Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,140 cal. | (245 %) | ||
| Protein | 246 g | (251 %) | ||
| Fat | 284 g | (245 %) | ||
| Carbohydrates | 392 g | (261 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.7 g | (56 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 25.8 mg | (215 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 92.9 mg | (774 %) | ||
| Vitamin B₆ | 4.5 mg | (321 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 14.2 mg | (237 %) | ||
| Biotin | 108.9 μg | (242 %) | ||
| Vitamin B₁₂ | 18.6 μg | (620 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 4,311 mg | (108 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 305 mg | (102 %) | ||
| Iron | 27.6 mg | (184 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 41.8 mg | (523 %) | ||
| Saturated fatty acids | 156.8 g | |||
| Uric acid | 1,178 mg | |||
| Cholesterol | 1,711 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 500 grams Pastry flour
- 250 grams butter
- salt
- 2 eggs
- For the filling
- 100 grams button Mushroom
- 800 grams Steak fillet
- salt (and)
- freshly ground peppers
- 2 Tbsps vegetable oil
- 3 sprigs thyme
- 2 Tbsps Pastry flour
- 150 milliliters Ale
- For preparation
- 1 egg yolk
Preparation steps
For the dough, pour the flour into a bowl and make a well in the center. Add the butter in small pieces, salt, egg and 2 tablespoons of water into the well, quickly knead into a ball, wrap in plastic wrap and refrigerate for about 2 hours.
For the filling, trim the mushrooms and cut into thin slices. Cut the meat into bite-sized pieces and season with salt and pepper. In a pan, fry in hot oil on all sides. Pluck the thyme leaves from the stems and add to the pan. Sprinkle with flour, then pour in the ale. Simmer the sauce until thickened slightly, season with salt and pepper and let cool. Stir in the mushrooms.
Preheat the oven to 200°C (approximately 400°F).
Roll out the dough and cut out two circles slightly larger than the baking dish. Line the pie dish with one circle of dough. Pour in the meat filling and lay the pastry lid on top. Pinch the edges closed and decorate using a pattern. Brush the top of the pie with egg yolk.
Bake in the preheated oven until golden brown, about 45 minutes, then serve piping hot.
