Vegetable Pie

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Vegetable Pie
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
4092
calories
Calories

Nutritional values

1 loaf pan contains
(Percentage of daily recommendation)
Calorie4,092 cal.(195 %)
Protein98 g(100 %)
Fat267 g(230 %)
Carbohydrates322 g(215 %)
Sugar added0 g(0 %)
Roughage69.7 g(232 %)
Vitamin A5 mg(625 %)
Vitamin D7.1 μg(36 %)
Vitamin E21.8 mg(182 %)
Vitamin K196.4 μg(327 %)
Vitamin B₁2.9 mg(290 %)
Vitamin B₂2.2 mg(200 %)
Niacin54 mg(450 %)
Vitamin B₆3.4 mg(243 %)
Folate899 μg(300 %)
Pantothenic acid12.1 mg(202 %)
Biotin86.9 μg(193 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C500 mg(526 %)
Potassium6,433 mg(161 %)
Calcium1,671 mg(167 %)
Magnesium912 mg(304 %)
Iron24.8 mg(165 %)
Iodine86 μg(43 %)
Zinc22 mg(275 %)
Saturated fatty acids160 g
Uric acid966 mg
Cholesterol1,264 mg
Complete sugar62 g

Ingredients

for
1
For the dough
400 grams Whole wheat flour
200 grams butter
1 pinch salt
peppers
For the filling
400 grams Pumpkin (peeled and seeded)
2 Kohlrabi
400 grams Celery (peeled)
1 garlic clove
1 lemon (zest)
1 green chili pepper
2 Tbsps butter
100 milliliters milk
100 milliliters Whipped cream
2 egg yolks
1 Tbsp Pastry flour
4 Tbsps freshly grated Parmesan
salt
freshly ground peppers
Pastry flour (to work)
How healthy are the main ingredients?
Whole wheat flourPumpkinCeleryWhipped creamParmesansalt

Preparation steps

1.

For the dough: Put the flour in a bowl and knead with a mixer with the butter, salt, pepper and 50 ml of water (approximately 2 ounces).

2.

Knead with hands on a work surface to form a solid, smooth dough.

3.

Form into a ball.

4.

Wrap in plastic wrap.

5.

Refrigerate for 30 minutes.

6.

Roll out again on a floured surface. The dough should be the size of the pan, plus some for a top to the pie.

7.

Line the pan with the dough.

8.

Press the edges firmly.

9.

For the filling: Peel and finely chop the garlic.

10.

Cut the celery and pumpkin coarsely into cubes.

11.

Peel and coarsely chop the kohlrabi.

12.

Blend all filling ingredients together, including the chilli pepper.

13.

Step 6

14.

Mix the vegetable puree with lemon zest, softened butter, milk, cream, egg yolks, flour and parmesan.

15.

Season with salt and pepper.

16.

Fill the filling onto the dough.

17.

Put the dough lid on top and press the edges together with the bottom dough. Brush with a little water.

18.

Bake in preheated oven at 180°C convection (approximately 350°F) for 50-60 minutes until golden brown.