![Roast beef and rhubarb chutney pies Roast beef and rhubarb chutney pies](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/abf91439-ed5c-436c-b9b3-a08c4ed26bbd/Derivates/877bbea4-e613-40eb-9dbe-fe2cf5ac6c5a.jpg)
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Ingredients
Bread pastry
- 300 g leftover bread, crusts and slices, torn into pieces
- 225 g plain flour, plus extra to dust
- 220 g unsalted butter, chilled and cut into pieces
- 1 tsp sea salt
- 1 egg
- 40 g water, plus an extra 20 g if needed
Rhubarb chutney
- ½ red onion, cut into pieces
- 3 tsp fennel seeds
- 2 sprigs fresh rosemary, leaves only
- 2 cm piece fresh ginger
- 20 g extra virgin olive oil
- 350 g rhubarb (approx. 3 stalks), trimmed and cut into pieces (4 cm)
- 60 g red wine vinegar
- 150 g brown sugar
- ½ tsp sea salt
Beef pie filling
- olive oil spray, to grease
- 200 - 300 g roast beef leftovers, cut into bite size pieces (see Tips)
- 20 g extra virgin olive oil
- 1 onion, cut into quarters
- 1 carrot, cut into pieces
- 1 celery stalk, cut into pieces
- 1 tsp sea salt
- 2 ½ tbsp ras el hanout (see Tips)
Assembly
- 1 egg, beaten
- 1 tbsp milk
- Nutrition
- per 1 portion
- Calories
- 3445.7 kJ / 823.5 kcal
- Protein
- 25.1 g
- Carbohydrates
- 87.3 g
- Fat
- 42.4 g
- Saturated Fat
- 21.7 g
- Fibre
- 6.2 g
- Sodium
- 1268.3 mg
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