Fish and Spinach Pastry Pie

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Fish and Spinach Pastry Pie
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Health Score:
Health Score
9,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
761
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie761 kcal(36 %)
Protein42.97 g(44 %)
Fat51.95 g(45 %)
Carbohydrates37.2 g(25 %)
Sugar added0 g(0 %)
Roughage9.67 g(32 %)
Vitamin A4,375.85 mg(546,981 %)
Vitamin D1.31 μg(7 %)
Vitamin E12.2 mg(102 %)
Vitamin B₁0.59 mg(59 %)
Vitamin B₂1.38 mg(125 %)
Niacin18.34 mg(153 %)
Vitamin B₆1.6 mg(114 %)
Folate885.01 μg(295 %)
Pantothenic acid2 mg(33 %)
Biotin6.27 μg(14 %)
Vitamin B₁₂3.21 μg(107 %)
Vitamin C120.83 mg(127 %)
Potassium2,919.29 mg(73 %)
Calcium529.43 mg(53 %)
Magnesium372.59 mg(124 %)
Iron12.74 mg(85 %)
Iodine52.79 μg(26 %)
Zinc3.19 mg(40 %)
Saturated fatty acids24.37 g
Cholesterol295.39 mg
Author of this recipe:

Ingredients

for
8
For the pastry
1 ⅔ cups
½ cup
cold butter
1 pinch
1
For the filling
10 cups
fresh Spinach (washed and torn into smaller pieces)
2 cups
smoked Salmon (cut into strips)
1
onion (peeled and finely diced)
1 tablespoon
1 cup
4
In addition
1
egg yolk (to brush the pastry)
2 tablespoons
How healthy are the main ingredients?
Spinach

Preparation steps

1.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Put the flour in a heap on a work surface, mix with the salt and make a well in the middle of the flour. Cut the cold butter into small pieces, scatter around the well and break the egg into the middle. Then chop all the ingredients with a knife until they resemble breadcrumbs. Quickly combine to a dough with your hands. (Alternatively, rub the butter into the flour and salt with your fingertips and then mix to a dough with the egg). Form into a ball, wrap in clingfilm and chill for about 1 hour.
3.
Roll the pastry out thinly and use to line a tart tin. Cut off the excess pastry at the edge and knead into a ball. Wrap in clingfilm. Place a strip of aluminium foil around the top of the tart tin.
4.
Prick the pastry several times with a fork, cover with baking parchment and weigh down with dried pulses. Put into the preheated oven for about 20 minutes. Take out of the oven and remove the dried pulses and baking parchment.
5.
Roll the remaining pastry out thinly and cut unto strips using a fluted pastry wheel.
6.
Heat the oil in a frying pan and sweat the onion and spinach until the spinach has wilted. Mix the mascarpone with the eggs and season with salt and pepper. Stir into the spinach, carefully stir in the salmon and spread the mixture in the partly-baked pastry case.
7.
Decorate with the strips of pastry. Whisk together the egg yolks and cream and brush the pastry strips with the mixture.
8.
Bake in the oven for about 40 minutes, covering with aluminium foil if the pastry browns too quickly. Take out of the oven and serve hot or cold.