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Pie hearts with beef filling
30 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 631
  • Fat about 34g
  • Carbohydrates about 57g
  • Protein about 22g
This is needed
This is needed for 6 piece
Pastry dough
  • 400 g white flour
  • 100 g butter, chilled
  • 0.5 tsp salt
  • 1.75 dl water, chilled
Filling
  • 1 rib eye steak (approx. 300 g)
  • 300 g waxy potatoes
  • 1 onions
  • 150 g carrots
  • a little pepper
  • 1 tsp salt
Pies
  • 50 g butter
  • 1 egg
Dip
  • 1 bunch chives
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 200 g sour single cream
  • a little pepper
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And that's how it's done
And that's 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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