Vegetable and Pignoli Pie
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
201
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 201 kcal | (10 %) | ||
| Protein | 3.86 g | (4 %) | ||
| Fat | 14.99 g | (13 %) | ||
| Carbohydrates | 12.53 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.83 g | (3 %) |
more nutritional values
| Vitamin A | 519.22 mg | (64,903 %) | ||
| Vitamin D | 0.78 μg | (4 %) | ||
| Vitamin E | 1.59 mg | (13 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.31 mg | (11 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 30.23 μg | (10 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.35 μg | (1 %) | ||
| Vitamin B₁₂ | 0.34 μg | (11 %) | ||
| Vitamin C | 2.77 mg | (3 %) | ||
| Potassium | 42.26 mg | (1 %) | ||
| Calcium | 23.7 mg | (2 %) | ||
| Magnesium | 6.38 mg | (2 %) | ||
| Iron | 0.71 mg | (5 %) | ||
| Iodine | 17.62 μg | (9 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 6.21 g | |||
| Cholesterol | 63.52 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
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
- ⅞ 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.
Current Recipe Search
