Lamb and Rice Pastilla
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
Dry fry the mince in a frying pan until browned. Add the garlic, ginger, spices and salt and fry for 2-4 minutes.
2.
Stir in the pine nuts and rice and set aside to cool.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6.
4.
Melt the oil and butter together in a pan. Brush a 28cm|11" round loose-based flan tin with the oil and butter.
5.
Lay one sheet of the pastry in the base allowing a little to hang over the edges.
6.
Brush lightly with oil and butter and continue to layer up to 8 sheets of pastry at alternate angles so that the whole base is covered and there is plenty hanging over the edges.
7.
Pile the mince mixture into the tin and bring the pastry up over the filling scrunching the pastry on top. Add the remaining sheets of pastry and drizzle with the remaining oil and butter.
8.
Bake for 25-30 minutes until golden and crisp.
