- 2 tablespoons olive oil
- 250 g ground beef
- 1 large onion, finely chopped
- 2 cloves of garlic
- 4 sprigs of thyme
- 1 potato, cut into 1 cm cubes
- 1 large carrot, cut into 1 cm cubes
- 1 tablespoon all-purpose flour
- 100 g white wine
- 1 chicken bouillon cube, diluted in 500 g water
- parsley, finely chopped
- 50 g peas
- 500 g kourou dough
- 1 egg yolk, diluted in 1 tablespoon water
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
Αdd to my “Recipe Book”
Need to login
Can such a small pie be hiding a whole…meal within it? Of course, it can! This was the goal of the Cornish miners who, in the 17th – 18th century, filled this particular pie with all sorts of ingredients (meat, vegetables, potatoes), as it was the ideal snack for work given its small, convenient shape. It is a traditional dish which, in the past few years, has been recognized by the European Union as a Protected Geographical Indication (PGI) product.
- Place a pot over medium heat and add the olive oil. As soon as it gets hot, sauté the ground beef for a few minutes until it is slightly browned.
- Add the onion and sauté it along with the ground beef for 10 minutes (you do not want it to turn golden). Add the garlic and sauté for one more minute.
- Firstly, add the potato and the carrot, mix well, and then add the flour.
- After you sauté it for 1 minute, add the wine. When half of it is evaporated, add the diluted bouillon cube and the thyme.
- Lower the heat and season with salt and pepper. Slightly cover the pot with the lid and simmer for half an hour until the liquids are evaporated.
- Add the parsley and the peas, transfer the filling into a bowl, and set it aside to cool well.
- Preheat the oven to 180° C (350° F) set to fan.
- Cut the dough into 12 disks of 14 cm diameter each, and divide the cold filling in the center of each disk.
- Close the disks by creating semicircles and spread the pies with the diluted yolk.
- Place them into a baking pan lined with parchment paper and bake them for 30 minutes.
- Remove from the oven and serve.
Nutrition information per portion
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.
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.
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.
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.
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.
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.
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.
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.
*To calculate nutritional table data, we use software by