It’s as easy as 1, 2, 3 when it comes to making your own homemade flaky shortcrust pastry. Under this golden blanket of goodness lies tender beef strips mixed with onion, fragrant spices & zesty lemon juice. Served with tzatziki & scatters of pine nuts. You’ve got the best part of your week sorted!
Middle Eastern Beef Pot Pie
Middle Eastern Beef Pot Pie
with tzatziki, pine nuts & fresh parsley
Hands on Time: 30 - 45 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Beef
- Beef Stock
- Butter
- Cake Flour
- Free-Range Beef Strips
- Fresh Parsley
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
- Pine Nuts
- Tomato
- Tomatoes
- Tzatziki
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Milk
- Sugar/Sweetener/Honey
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 160ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FINE PINE NUTS
Place a pot (large enough for the pie filling) over medium heat with the pine nuts. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pot and set aside.
FAB FILLING
Return the pot to medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the beef pieces, ⅔ of the lemon juice, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting as they colour). Whisk in 1 tbsp of the remaining flour and the white wine until the flour is fully incorporated. Add the beef stock and 100ml of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4 minutes. If the beef is not soft, add another splash of water and continue simmering. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
LET’S SALSA
While the pie is cooking, combine the remaining lemon juice, a sweetener, and seasoning in a bowl. Toss through the diced Tomato, the remaining onion, and the chopped parsley.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Scatter over the toasted pine nuts and serve the Tzatziki and the salsa on the side. Dig in!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FINE PINE NUTS
Place a pot (large enough for the pie filling) over medium heat with the pine nuts. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pot and set aside.
FAB FILLING
Return the pot to medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the beef pieces, ⅔ of the lemon juice, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting as they colour). Whisk in 2 tbsp of the remaining flour and the white wine until the flour is fully incorporated. Add the beef stock and 200ml of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4 minutes. If the beef is not soft, add another splash of water and continue simmering. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
LET’S SALSA
While the pie is cooking, combine the remaining lemon juice, a sweetener, and seasoning in a bowl. Toss through the diced Tomato, the remaining onion, and the chopped parsley.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Scatter over the toasted pine nuts and serve the Tzatziki and the salsa on the side. Dig in!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 500ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs with a pinch of salt. Using a fork, mix ¾ of the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FINE PINE NUTS
Place a pot (large enough for the pie filling) over medium heat with the pine nuts. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pot and set aside.
FAB FILLING
Return the pot to medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until soft and translucent, 5-6 minutes (shifting occasionally). Add the beef pieces, ⅔ of the lemon juice, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting as they colour). Whisk in 3 tbsp of the remaining flour and the white wine until the flour is fully incorporated. Add the beef stock and 300ml of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4 minutes. If the beef is not soft, add another splash of water and continue simmering. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
LET’S SALSA
While the pie is cooking, combine the remaining lemon juice, a sweetener, and seasoning in a bowl. Toss through the diced Tomato, the remaining onion, and the chopped parsley.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Scatter over the toasted pine nuts and serve the Tzatziki and the salsa on the side. Dig in!
MIX THE DOUGH
Preheat the oven to 200°C. Boil a full kettle. Place 650ml (about ⅔) of the flour in a bowl. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs with a pinch of salt. Using a fork, mix the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FINE PINE NUTS
Place a pot (large enough for the pie filling) over medium heat with the pine nuts. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pot and set aside.
FAB FILLING
Return the pot to medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until soft and translucent, 7-8 minutes (shifting occasionally). Add the beef pieces, ⅔ of the lemon juice, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting as they colour). Whisk in 4 tbsp of the remaining flour and the white wine until the flour is fully incorporated. Add the beef stock and 400ml of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4 minutes. If the beef is not soft, add another splash of water and continue simmering. Season.
GOLDEN PASTRY
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
LET’S SALSA
While the pie is cooking, combine the remaining lemon juice, a sweetener, and seasoning in a bowl. Toss through the diced Tomato, the remaining onion, and the chopped parsley.
IN PIE WE CRUST!
Serve up a hearty helping of Beef pot pie. Scatter over the toasted pine nuts and serve the Tzatziki and the salsa on the side. Dig in!
Frequently Asked Questions
What is the preparation time for Middle Eastern Beef Pot Pie?
The preparation time for Middle Eastern Beef Pot Pie with tzatziki, pine nuts & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Middle Eastern Beef Pot Pie with tzatziki, pine nuts & fresh parsley?
The total time required to make Middle Eastern Beef Pot Pie with tzatziki, pine nuts & fresh parsley is between 50 and 65 minutes.
How many servings does Middle Eastern Beef Pot Pie provide?
4 servings
What are the main ingredients in Middle Eastern Beef Pot Pie?
Beef, Beef Stock, Butter, Cake Flour, Free-Range Beef Strips, Fresh Parsley, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Pine Nuts, Tomato, Tomatoes, Tzatziki, White Wine
What is the nutritional information of Middle Eastern Beef Pot Pie?
Calories: 1257, Carbs: 128 grams, Fat: grams, Protein: 58.2 grams, Sugar: 10.1 grams, Salt: 1011 grams
How do I prepare Middle Eastern Beef Pot Pie?
GOLDEN PASTRY: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any excess, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a few holes in the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes. LET’S SALSA: While the pie is cooking, combine the remaining lemon juice, a sweetener, and seasoning in a bowl. Toss through the diced tomato, the remaining onion, and the chopped parsley. IN PIE WE CRUST!: Serve up a hearty helping of beef pot pie. Scatter over the toasted pine nuts and serve the tzatziki and the salsa on the side. Dig in! MIX THE DOUGH: Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg with a pinch of salt. Using a fork, mix the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge. FAB FILLING: Return the pot to medium-high heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the beef pieces, ⅔ of the lemon juice, and the NOMU rub. Fry until fragrant, 2-3 minutes (shifting as they colour). Whisk in 2 tbsp of the remaining flour and the white wine until the flour is fully incorporated. Add the beef stock and 200ml of boiling water. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4 minutes. If the beef is not soft, add another splash of water and continue simmering. Season. FINE PINE NUTS: Place a pot (large enough for the pie filling) over medium heat with the pine nuts. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pot and set aside.
What should be prepared from my kitchen to make Middle Eastern Beef Pot Pie?
Beef, Beef Stock, Butter, Cake Flour, Free-Range Beef Strips, Fresh Parsley, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Pine Nuts, Tomato, Tomatoes, Tzatziki, White Wine
How many calories does Middle Eastern Beef Pot Pie have?
1257 calories
How much fat content does Middle Eastern Beef Pot Pie have?
grams
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