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Criss-cross Pork Pie

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Criss-cross Pork Pie
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
298
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein8.89 g(9 %)
Fat15.48 g(13 %)
Carbohydrates34.05 g(23 %)
Sugar added0 g(0 %)
Roughage2.48 g(8 %)
Vitamin A50.18 mg(6,273 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.16 mg(15 %)
Niacin4.05 mg(34 %)
Vitamin B₆0.24 mg(17 %)
Folate47.92 μg(16 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.91 μg(6 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C20.08 mg(21 %)
Potassium581.61 mg(15 %)
Calcium53.41 mg(5 %)
Magnesium26.35 mg(9 %)
Iron1.77 mg(12 %)
Iodine6.89 μg(3 %)
Zinc0.74 mg(9 %)
Saturated fatty acids5.25 g
Cholesterol71.97 mg
Author of this recipe:

Ingredients

for
1
Ingredients
8 cups
waxy potatoes (peeled and chopped)
12 ounces
cup
3
2
onions (finely diced)
2 cloves
garlic (finely diced)
1 cup
ham (finely diced)
2 sprigs
rosemary (leaves stripped)

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line the baking tray with grease-proof paper.
2.
Boil the potatoes in salted water for 10 minutes and drain thoroughly in a colander.
3.
Roll out the puff pastry and cut out a rectangle a little larger than the tray. Place the rectangle of pastry on the tray. Cut the remaining pastry into approx. 1 cm strips using a pastry wheel.
4.
Whisk together the sour cream and 2 egg yolks and spread the mixture over the pastry base. Arrange the potatoes, onions, garlic and ham on top of the sour cream mixture. Scatter over the rosemary and season with salt and ground black pepper.
5.
Arrange the pastry strips on top in a lattice and press well onto the pastry base. Brush with the remaining egg yolk and bake in the oven for around 40 minutes until golden brown.
6.
Remove from the oven and allow to cool slightly. Cut into portions and serve.