Potato Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- Baking powder
- 1 egg
- salt
- freshly ground pepper
- paprika
- 100 grams butter
- 75 grams Processed cheese
- For the filling
- 500 grams potatoes
- 2 bunches scallions
- 3 bunches thyme
- 2 Beefsteak tomato
- salt
- freshly ground pepper
- 375 grams Crème fraiche
- 75 grams Processed cheese
- 2 eggs
- 25 grams Pastry flour
Preparation steps
For the dough: Combine all dough ingredients and knead into a smooth dough. Roll out 2/3 of the dough onto a floured surface, about the size of the baking dish. Grease a baking dish with fat and press dough into dish. Prick several times with a fork and bake in an oven preheated to 200°C (approximately 400°F) for 10 minutes. Add remaining dough to the edge.
For the filling: Rinse, boil and drain potatoes. Peel and julienne potatoes.
Rinse and slice scallions. Rinse thyme, shake dry and pluck off leaves. Add scallions and 1 tablespoon thyme to potatoes. Rinse, core and dice tomatoes, then add to potatoes. Season potato mixture with salt, pepper and 2 tablespoons of thyme. Pour mixture into dough and bake for 40- 45 minutes.
Remove, slice and seerve.
