Meat – Vegetable – Pie

Ingredients for 4 servings:

• 1 package of puff pastry, round
• 1 package of shortcrust pastry, round, without sugar
• 350 g beef, shredded
• 3 tbsp oil, for frying
• 150 g leek
• 2 carrots
• 1 bell pepper(s), red or yellow
• 6 mushrooms
• 2 tsp broth, grained, fat-free
• 2 tbsp olive oil
• 1 egg(s)
• Spice(s), to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

varied filling in a pastry shell

Season the meat, fry briefly in very hot oil, and remove from the pan. Cut the leek into rings, slice the carrots and mushrooms, and cut the bell pepper into approximately 1 1/2 cm pieces. Heat the olive oil in a wok, add the vegetables, season, and cook for approximately 3 minutes, stirring occasionally to prevent browning. Place the meat and vegetables in a sieve and let stand for approximately 10 minutes, stirring occasionally to drain any liquid. Place the cake batter on a baking sheet, spread the filling on top, and brush the edges with egg white. Place the puff pastry on top, cut a hole in the center, and brush with egg yolk. Bake for approximately 20 minutes in the center of an oven preheated to 200 degrees Celsius. Tip: Can also be made with pork or chicken, or with strips of bacon and ham. If you like, mix some sour cream or sour cream into the filling.