![Roast beef and rhubarb chutney pies Roast beef and rhubarb chutney pies](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/abf91439-ed5c-436c-b9b3-a08c4ed26bbd/Derivates/877bbea4-e613-40eb-9dbe-fe2cf5ac6c5a.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
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
- Nutrição
- por 1 portion
- Energia
- 3445.7 kJ / 823.5 kcal
- Proteína
- 25.1 g
- Hidratos de carbono
- 87.3 g
- Gordura
- 42.4 g
- Gordura saturada
- 21.7 g
- Fibra
- 6.2 g
- Sódio
- 1268.3 mg
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