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Vegetable and Pignoli Pie

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Vegetable and Pignoli Pie
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
201
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie201 kcal(10 %)
Protein3.86 g(4 %)
Fat14.99 g(13 %)
Carbohydrates12.53 g(8 %)
Sugar added0 g(0 %)
Roughage0.83 g(3 %)
Vitamin A519.22 mg(64,903 %)
Vitamin D0.78 μg(4 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.31 mg(11 %)
Vitamin B₆0.03 mg(2 %)
Folate30.23 μg(10 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C2.77 mg(3 %)
Potassium42.26 mg(1 %)
Calcium23.7 mg(2 %)
Magnesium6.38 mg(2 %)
Iron0.71 mg(5 %)
Iodine17.62 μg(9 %)
Zinc0.15 mg(2 %)
Saturated fatty acids6.21 g
Cholesterol63.52 mg
Author of this recipe:

Ingredients

for
1
Ingredients
3 ½ cups
carrots (sliced)
1
Leek (trimmed and cut into rings)
freshly ground peppers
8 ounces
Puff pastry (thawed)
¼ teaspoon
cup
3
1 tablespoon

Preparation steps

1.
Blanch the carrots in boiling salted water for 3 minutes, add the leek and cook for a further 1 minute. Drain, refresh in ice-cold water and drain thoroughly.
2.
Roll out the puff pastry to a circle approximately 32 cm | 11" in diameter.
3.
Rinse the dish with cold water, but do not dry. Lay the puff pastry in the dish and form a rim of about 3 cm.
4.
Season the carrots and leeks with salt, pepper and cayenne pepper and arrange on the pastry. Whisk the eggs with the cream, season with salt and pepper and pour over the vegetables.
5.
Sprinkle with pine nuts and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20-25 minutes until golden.