Puff Pastry Pie with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,918 cal. | (187 %) | ||
| Protein | 182 g | (186 %) | ||
| Fat | 294 g | (253 %) | ||
| Carbohydrates | 143 g | (95 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 8.5 μg | (43 %) | ||
| Vitamin E | 14 mg | (117 %) | ||
| Vitamin K | 100.7 μg | (168 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 78.1 mg | (651 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 235 μg | (78 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 86.8 μg | (193 %) | ||
| Vitamin B₁₂ | 27.3 μg | (910 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 3,750 mg | (94 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 258 mg | (86 %) | ||
| Iron | 18 mg | (120 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 32.2 mg | (403 %) | ||
| Saturated fatty acids | 146.4 g | |||
| Uric acid | 922 mg | |||
| Cholesterol | 1,674 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 425 grams Puff pastry dough (frozen)
- 4 hardboiled eggs
- 700 grams mixed Ground meat
- 2 garlic cloves (finely chopped)
- 1 small red chili pepper (seeded and finely chopped)
- 1 carrot (peeled and crushed in flash Hacker)
- 1 onion (peeled and crushed in flash Hacker)
- 1 Tbsp parsley (crushed in flash Hacker)
- 1 Tbsp scallions
- 2 Tbsps olive oil
- 1 pc ginger (2 cm or ¾ inch, finely grated)
- salt
- freshly ground pepper
Preparation steps
Mix the ground meat well with all the ingredients and refrigerate for about 1-2 hours.
To prepare the pie, thaw the puff pastry and roll out on a floured surface. Keep ¼ of the rolled pastry dough aside. Roll out the rest and the line the baking dish with it. Fill with half of the ground meat mixture and place the peeled hardboiled egg lengthwise.
Fill with the remaining meat mixture, flatten and smoothen the top.
Roll out the remaining dough, cut into uniform strips and cover the pie with dough strips (use beaten egg as adhesive).
Leave small gaps between the strips so the moisture can evaporate during baking. Brush with beaten egg.
Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for 50-60 minutes. Cover the pie with foil after about 40 minutes of baking time. Cool the pie and cut into slices before serving.
