for 6 pieces

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

How it's done

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.

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