Mini Fish Pies
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
470
calories
Calories
Nutritional values
1 tartlet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 404 mg | (10 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Small pot, 1 Citrus juicer, 1 Tablespoon, 1 breiter Pot, 1 Teaspoon, 1 Measuring cups, 1 Metal bowl, 1 Hand mixer oder Schneebesen, 1 Tablespoon
Preparation steps
1.
Pile the flour on the work surface, stir in a pinch of salt and make a well in the middle. Arrange the butter around the well, crack the egg into the well and quickly chop up all the ingredients with a knife so that breadcrumbs are formed. Quickly knead the crumbs into a smooth pastry, shape in to a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease 8 tartlet dishes with butter
3.
Cook the potatoes in boiling salt water for 25-30 minutes.
4.
Thinly roll out the pastry on a floured work surface, cut out 8 circles (7 cm diameter) and place them in the prepared tartlet dishes. Create an edge, pierce a few times with a fork and bake for 10-12 minutes. Remove from the oven and set aside.
5.
Drain and mash the potatoes and add the milk and butter to make a smooth puree. Season with salt, ground black pepper and nutmeg.
6.
Arrange the salmon in the baked tartlets, fill the mashed potatoes into a pipping bag and pipe lids on top of the salmon.
7.
Grill the tartlets for 5-7 minutes to brown the potato, then arrange on a plate garnished with the chives.
