Hearty Beef & Pork Pie with BBQ Rub
with carrot, tomato & celery
Celery has a mild flavour and you can use both the stem and the leaves for seasoning any soup or broth. Celery is also delicious raw, for example as a snack with a dip!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Onion
½ piece
Carrot
10 milliliters
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
⅓ sachet(s)
BBQ spice rub
⅓ roll(s)
Puff pastry
(Contains: Tarwe May be present: Melk (inclusief lactose))
1 stalk
Celery
(Contains: Selderij)
1 piece
Tomato
100 g
Beef-pork mince with Italian herbs
(May be present: Ei, Mosterd, Selderij, Soja, Gluten)
Not included in your delivery
50 milliliters
Low sodium beef stock
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Chop the onion and dice the tomato. Wash or peel the carrot and then dice it.
- Halve the celery lengthways and then finely chop it.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the onion with the carrot and celery for 4 - 5 minutes.
- Stir in the mince and fry for 3 - 4 more minutes, separating it as you do so.
- Add the tomato, BBQ rub*, Worcestershire sauce and the stock.
- Bring to the boil and allow to reduce for 2 - 3 minutes or as needed.
- Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Transfer the filling to an oven dish.
- Top with the puff pastry and use a fork to pierce the surface several times.
- Bake the pie in the oven for 20 - 25 minutes or until the pastry is golden-brown.
- Serve the pie on plates.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
