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Recipe Category / Savory pies and Tarts
Beef and beer pithivier pie
  • Sugar Free Diet

    Limits all sources of added sugar and encourages the reduction of high carbohydrate foods that may even contain natural sugars. Usually substitutes are used, such as honey, stevia and agave syrup.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Beef and beer pithivier pie
Method

For the béchamel sauce

  • Place a pot over medium heat.
  • Add the butter and as soon as it melts, add the flour and sauté.
  • Add the milk in small batches while continuously whisking so that no lumps form in the roux. As soon as the mixture soaks one batch, then you can add another, until it has all been added.
  • Cook until the béchamel sauce thickens and starts to bubble.
  • Remove from heat and add the grated parmesan.
  • Whisk to combine and add salt, pepper, egg yolks and nutmeg.
  • Whisk, cover pot and set aside until needed.

For the filling

  • Place a pot over high heat and add some olive oil.
  • Add the onions, carrots and garlic.
  • Stir and sauté until they caramelize nicely.
  • Chop the meat in to 5 cm cubes and add to the pot.
  • Stir and sauté for about 8-10 minutes, until it browns nicely.
  • Add the tomato paste, prunes, beer, bouillon cube and bay leaf.
  • Gently stir and lower heat to medium. Cover and simmer for 1 ½ hours, checking it every 30 minutes.
  • When ready, remove the bay leaf, press down on the meat just to tear it apart a little and set the filling aside to cool.

For the pithivier

  • Preheat oven to 190* C (374* F) Fan.
  • Spread the first sheet of puff pastry in a 25x35 cm baking pan.
  • Add the béchamel sauce in the center of the puff pastry and spread it in a circle.
  • Add the filling over it and spread in a circular manner also.
  • Brush the outer edges all around with the egg yolk and cover with the second sheet of puff pastry.
  • Press down on the edges so the pastry can stick together and use a knife to cut away the edges to create a circular pie.
  • Turn the edges upward and brush the surface with the rest of the egg.
  • Bake for 40-50 minutes, until golden.
  • When ready, remove from oven and allow to cool before cutting in to pieces and serving.
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Nutritional
Chart

Nutrition information per portion

644
Calories (kcal)
32 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

38.3
Total Fat (g)
55 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

20.5
Saturated Fat (g)
103 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

48.0
Total Carbs (g)
19 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

10.7
Sugars (g)
12 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

24.4
Protein (g)
49 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

3.0
Fibre (g)
12 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.1
Sodium (g)
18 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.