Pork Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,135 cal. | (149 %) | ||
| Protein | 193 g | (197 %) | ||
| Fat | 169 g | (146 %) | ||
| Carbohydrates | 206 g | (137 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 71.8 mg | (8,975 %) | ||
| Vitamin D | 5.6 μg | (28 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 291.8 μg | (486 %) | ||
| Vitamin B₁ | 5.8 mg | (580 %) | ||
| Vitamin B₂ | 8.5 mg | (773 %) | ||
| Niacin | 106.6 mg | (888 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 774 μg | (258 %) | ||
| Pantothenic acid | 26.3 mg | (438 %) | ||
| Biotin | 252.5 μg | (561 %) | ||
| Vitamin B₁₂ | 162.3 μg | (5,410 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 3,545 mg | (89 %) | ||
| Calcium | 368 mg | (37 %) | ||
| Magnesium | 259 mg | (86 %) | ||
| Iron | 30.6 mg | (204 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 29.9 mg | (374 %) | ||
| Saturated fatty acids | 89.4 g | |||
| Uric acid | 2,008 mg | |||
| Cholesterol | 1,662 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- ½ tsp salt
- 75 grams cold butter
- 1 egg yolk
- 250 grams Calf's liver
- 1 Tbsp butter
- 1 day-old White roll
- ⅛ l warm milk
- 1 onion
- 50 grams streaky Bacon
- 500 grams ground Pork tenderloin
- 5 Tbsps Whipped cream
- 2 Tbsps chopped parsley
- 1 generous pinch salt
- 1 generous pinch white peppers
- 1 generous pinch cayenne pepper
- 1 generous pinch grated Lemon peel
- 1 generous pinch dried Basil
- 2 Tbsps sherry
- 1 egg
- Pastry flour (for the work surface)
Preparation steps
Knead flour, salt, butter and egg yolks quickly into a smooth dough. Dice liver into small cubes, fry in butter and let cool. Dice roll into cubes and soak in the milk. Dice the peeled onion and bacon finely and sauté in a pan until translucent.
Mix ground pork in a bowl with the diced liver, the slightly cooled onion-bacon mixture, squeezed out bread cubes and cream. Season to taste with parsley, lemon zest, spices and sherry. Preheat the oven to 200°C (approximately 400°F). Press meat mixture into a pie dish.
Roll out dough slightly larger than the pie dish and cut out a hole in the center. Place over the pie dish. Separate the egg. From the remaining pastry, cut out shapes and adhere shapes over crust to the edge with egg white. Brush pie with egg yolk and bake about 45 minutes.
