Roast beef and rhubarb chutney pies

Roast beef and rhubarb chutney pies

3.0 2 ratings

Prep. 45 min

Total 2 h 15 min

6 portions

Ingredients

Bread pastry

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

Rhubarb chutney

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

Beef pie filling

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

Assembly

egg beaten
1
milk
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1268.3 mg

Protein 25.1 g

Calories 3445.7 kJ / 823.5 kcal

Fat 42.4 g

Fibre 6.2 g

Saturated Fat 21.7 g

Carbohydrates 87.3 g

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