- Preparation Time : 30 mins | Cooking Time : 45 mins | Makes 6 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 577.75 kcal |
| Total Fat | 39.21 g |
| Saturated Fat | 19.1 g |
| Cholestrol | 122.23 mg |
| Sodium | 903.39 mg |
| Total Carbs | 31.81 g |
| Dietary Fiber | 2.33 g |
| Sugars | 3.18 g |
| Protein | 23.89 g |
Ingredients List
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tbsps unsalted butter chilled cut into 1-inch pieces
- 2 tbsps shortening chilled
- 1 tbsp Maille® Dijon Original Mustard
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup ice water
- 1 lb ground beef
- 2 tbsps unsalted butter
- 1 onion peeled diced
- 2 carrots peeled diced
- 1 red bell pepper diced
- 2 tbsps all-purpose flour
- 1 cup low-sodium beef stock
- 1/4 cup milk
- 1 tbsp Maille® Dijon Original Mustard
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 1 egg beaten with 1 tbsp water for brushing over pastry
DIRECTIONS
-
Add the all-purpose flour, salt, baking powder, unsalted butter and shortening to a food processor. Pulse a few times until the mixture resembles coarse crumbs. Add the mustard and cheddar cheese and pulse a few more times. Pour in the ice water and pulse until the mixture forms a dough ball. Cover with plastic wrap and refrigerate for at least an hour.
-
Add the ground beef to a large oven-proof skillet or cast iron pan (I used a 10" cast iron) and brown for a few minutes. Remove the beef to a plate but leave any grease in the pan.
-
Add the butter to the pan along with the diced onions, carrots and bell pepper. Cook on medium heat for a few minutes until the vegetables soften. Stir in the flour and then slowly stir in the beef stock, milk, mustard and salt.
-
Add the ground beef back into the pan and continue cooking for a few minutes until the mixture begins to thicken. Remove from the heat and stir in the parsley.
-
Pre-heat the oven to 375 degrees.
-
On a well floured surface, roll out the dough to a 10" round and place on top of the beef mixture in the pan. Cut a couple of slits, brush with the egg wash and bake in the oven for approximately 45 minutes or until the pastry is lightly browned.
