Open beef and onion parcels
A low potassium and low phosphate dish with lots of flavour.
Chef
Ingredients
150g lean minced beef
1 onion, finely chopped
2 teaspoons fennel seeds
1 clove garlic, crushed
1 teaspoon dried rosemary
Ground black pepper
375g ready rolled puff pastry
4 teaspoons onion marmalade/chutney
50g fresh mozzarella, chopped
20g parmesan, grated
1 tablespoon pine nuts, toasted
1 large sprig rosemary, pulled into smaller sprigs off the main stalk
To serve
80g rocket
80g watercress
Method
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Step 1
Preheat oven to 180°C / 160°C Fan / Gas mark 4. In a large bowl, mix the minced beef, onion, fennel, garlic and dried rosemary with a little black pepper. Combine using your hands.
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Step 2
Cut the puff pastry sheet into 4 equal squares and put onto a lined baking tray. Spread 1 teaspoon of onion marmalade in to middle of each square and then top with the beef mix.
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Step 3
Fold the corners of pastry in towards the middle but don’t overlap them, leave an opening in the top. Cook for 20 minutes in the oven.
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Step 4
Remove from the oven and top the parcels with mozzarella, parmesan, pine nuts and fresh rosemary and return to oven for a further 10 minutes. Serve the parcels with a side salad – we suggest a mix of rocket and watercress.
Food facts
The pastry is the main sources of carbohydrate in this dish. Values have been trained for those trained in insulin adjustment.
The small amount beef mince in this recipe keeps it low in potassium and phosphate, allowing it to be served with rocket and watercress which are higher potassium salad leaves. If you have been prescribed a phosphate binder please take it with this meal.
Many of the ingredients in the recipes including the beef, cheese and pastry are high in protein. This makes it a suitable for dish for somebody receiving dialysis treatment or who has been advised to follow a higher protein diet.
If you don’t have fennel seeds or rosemary, you could use two teaspoons of dried mixed herbs.
Use gluten-free pastry
Replace the beef mince with a 200g can of green lentils, drained.
Use a vegan puff pastry, a 200g can of drained green lentils and dairy-free cheese.
Pastry is high in fat and therefore we have suggested this recipe for a special occasion rather than to eat every day.
Best eaten warm but can be kept in the fridge overnight and eaten cold, ideal for a picnic or packed lunch. Keep for two days maximum in the fridge.
Freeze any remaining beef to use in another meal.