Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Pastry | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ frozen puff pastry sheet (one-fourth of a 17¼-ounce, 525 g, package), defrosted
- 1 pound (480 g) ground beef sirloin
- 6 ounces (180 g) mushrooms, sliced
- 1½ cups frozen chopped onion
- 2 teaspoons (10 ml) crushed dried thyme
- 2 tablespoons (18 g) all-purpose flour
- 1½ cups (360 ml) fat-free low-sodium canned beef broth
- 1 tablespoon (15 ml) bottled steak sauce
- ½ cup (72 g) frozen peas, rinsed with cold water and drained
Directions
Preheat oven to 450°F (230°C), gas mark 8.
On a lightly floured surface, roll out pastry to 6-inch (15 cm) square.
Using a sharp knife, cut into twelve ½-inch strips.
In a heavy skillet over medium-high heat, brown beef, mushrooms, and onion until beef is no longer pink, about 5 minutes.
Sprinkle mixture with thyme and flour.
Add beef broth and steak sauce; cook, stirring, for 5 minutes.
Stir in peas.
Spoon mixture into individual casserole dishes about 5 inches (12.5 cm) in diameter.
Arrange two pastry strips in a wide x over each casserole.
Place a third strip across the center.
Press overhangs firmly to sides of casseroles to seal.
Bake until pastry is puffed and golden brown, about 12 minutes.