Pie hearts with beef filling

Pie hearts with beef filling

Total: 2 hr 5 min. | Active: 30 min.
Nutritional value / piece: 631 kcal
, Fat: 34 g
, Carbohydrate: 57 g
, Protein: 22 g

Ingredients

6 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

400 g white flour
½ tsp salt
100 g butter, chilled
1 ¾ dl water, chilled

Filling

1 rib eye steak (approx. 300 g)
300 g waxy potatoes
150 g carrots
1 onion
1 tsp salt
a little pepper

Pies

50 g butter
1 egg

Dip

1 bunch chives
200 g sour single cream
1 tbsp olive oil
¼ tsp salt
a little pepper
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Pastry dough

Mix the flour and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a smooth dough – do not knead, press flat. Cover the dough and chill for approx. 1 hr.

Filling

Cut the meat into approx. 1 cm cubes. Peel the potatoes and carrots, cut into approx. 1 cm cubes. Peel and roughly chop the onion. Mix everything together in a bowl, season.

Pies

On a lightly floured surface, roll out the dough in batches to a thickness of approx. 4 mm, cut out 12 hearts (approx. 12 cm in diameter), cut a small heart out of 6 of the hearts. Spread the filling over the pie bases, leaving a border of approx. 1 cm. Cut the butter into 6 pieces, place on top of the filling.

Place the pie lids on top of the filling, press the edges down firmly and fold in. Beat the egg and use it to brush the pastry. Place the pie hearts on two baking trays lined with baking paper.

To bake

Approx. 35 mins. in an oven preheated to 180°C (convection). Remove from the oven.

Dip

Finely chop the chives, mix with the sour single cream and oil, season. Serve the pie hearts with the dip.

Good to know
Serve with: Salad

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.