Fish Pastry Pie
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
724
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 2 cups all-purpose flour
- ½ tsp salt
- ½ cup butter
- 2 Tbsps water
- For the filling
- 6 ozs smoked Salmon (chopped)
- 4 Tomatoes (quartered)
- 3 eggs
- ⅞ cup Crème fraiche
- 1 tsp grated Nutmeg
- salt
- freshly ground Black pepper
- 2 Tbsps snipped Chives
Preparation
Kitchen utensils
1 Tablespoon, 1 deep bowl, 1 Measuring cups, 1 Immersion blender
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a square baking dish.
3.
Roll out the pastry on a floured surface and line the dish, overhanging the sides of the dish. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20 minutes. Remove the paper and beans.
4.
For the filling: place the smoked salmon and tomatoes evenly in the base of the pastry case.
5.
Beat together the eggs, crème fraîche and nutmeg until well combined. Season to taste, with salt and freshly ground black pepper. Pour the mixture into the pastry case. Sprinkle with chives.
6.
Bake for about 30 minutes, until the filling is set and the pastry is golden.
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