Slice of Savoury Flakey Pie

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Slice of Savoury Flakey Pie
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Health Score:
Health Score
5,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
381
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie381 kcal(18 %)
Protein6.81 g(7 %)
Fat27.89 g(24 %)
Carbohydrates26.91 g(18 %)
Sugar added0 g(0 %)
Roughage0.91 g(3 %)
Vitamin A62.36 mg(7,795 %)
Vitamin D0.19 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.18 mg(16 %)
Niacin4.06 mg(34 %)
Vitamin B₆0.12 mg(9 %)
Folate47.47 μg(16 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C5.78 mg(6 %)
Potassium234.59 mg(6 %)
Calcium23.42 mg(2 %)
Magnesium16.52 mg(6 %)
Iron1.51 mg(10 %)
Iodine3.51 μg(2 %)
Zinc0.58 mg(7 %)
Saturated fatty acids9.37 g
Cholesterol42.2 mg
Author of this recipe:
How healthy are the main ingredients?
Celerysalt

Ingredients

for
1
Ingredients
18 ounces
2 tablespoons
1
onion (finely chopped)
3 sticks
Celery (finely sliced)
7 ounces
smoked Bacon (diced)
2
large potatoes (diced)
2 tablespoons
1.333 cups
cup
cream (48% fat)
2 teaspoons
Wholegrain Mustard
1
egg yolk (beaten)

Preparation steps

1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a 23cm|9" springform tart tin
2.
Roll out just over half the pastry on a lightly floured surface and line the tin. Brush the base with beaten egg and prick the base all over with a fork. Bake for 12 minutes and remove from the oven. Press the pastry base down with your fingers.
3.
For the filling: heat the butter in a frying pan and add the onion and celery. Cover and cook over a low heat for 5 minutes until soft. Add the bacon and potatoes and cook for a further 10 minutes.
4.
Stir in the flour until absorbed, then add the stock, stirring until the mixture thickens a little. Remove from the heat and allow to cool slightly.
5.
Stir in the cream and mustard. Season to taste, then allow to cool.
6.
Spoon the filling into the pastry case.
7.
Roll out the remaining pastry to cover the pie and lightly brush the edges with a little egg yolk. Place over the filling, pressing the edges to seal. Brush with egg yolk and make a hole in the centre of the pie to allow the steam to escape.
8.
Bake for about 30 minutes until risen and golden. Cool in the tin for 15 minutes, before removing.