Roast beef and rhubarb chutney pies
TM6 TM5 TM31

Roast beef and rhubarb chutney pies

3.0 (2 ratings)

Ingredients

Bread pastry

  • 300 g leftover bread, crusts and slices, torn into pieces
  • 225 g plain flour, plus extra to dust
  • 220 g unsalted butter, chilled and cut into pieces
  • 1 tsp sea salt
  • 1 egg
  • 40 g water, plus an extra 20 g if needed

Rhubarb chutney

  • ½ red onion, cut into pieces
  • 3 tsp fennel seeds
  • 2 sprigs fresh rosemary, leaves only
  • 2 cm piece fresh ginger
  • 20 g extra virgin olive oil
  • 350 g rhubarb (approx. 3 stalks), trimmed and cut into pieces (4 cm)
  • 60 g red wine vinegar
  • 150 g brown sugar
  • ½ tsp sea salt

Beef pie filling

  • olive oil spray, to grease
  • 200 - 300 g roast beef leftovers, cut into bite size pieces (see Tips)
  • 20 g extra virgin olive oil
  • 1 onion, cut into quarters
  • 1 carrot, cut into pieces
  • 1 celery stalk, cut into pieces
  • 1 tsp sea salt
  • 2 ½ tbsp ras el hanout (see Tips)

Assembly

  • 1 egg, beaten
  • 1 tbsp milk

Nutrition
per 1 portion
Calories
3445.7 kJ / 823.5 kcal
Protein
25.1 g
Carbohydrates
87.3 g
Fat
42.4 g
Saturated fat
21.7 g
Fiber
6.2 g
Sodium
1268.3 mg

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