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Ingredientes
- 500 gm English spinach
- 500 gm Shoulder of pork, trimmed well and chopped finely
- 2 lrg Large eggs
- 2 Tbsp. Cream, optional
- 60 gm Gruyere, grated
- Â Â Salt and black pepper
- 1 x Egg yolk, beaten with salt and pepper for glazing
- 250 gm Puff pastry
- 4 clv garlic
- 30 gm Butter
- 150 ml Creme fraiche
- 4 Tbsp. Chicken stock
Direcciones
- To make pie: preheat oven to 190 C. Wash and trim spinach and plunge it into very large pan of boiling, salted water for 15 seconds.
- Drain and press lightly to remove all water. Puree in food processor. Mix spinach, pork, Large eggs (and cream for richer texture)
- together. Add in cheese and season with salt and pepper. Divide pastry and roll and cut each half into 25cm-round. Lift one round onto greased baking sheet or possibly tray, then, leaving margin of 2.5cm all round, spread pork mix over middle of pastry in even layer. Brush edge with beaten egg yolk and place second round of pastry carefully on top. Seal edge all way around by pressing firmly. Make little `chimney' in middle of pie by removing small circle of pastry and inserting funnel made of baking paper rolled into a cylinder. Brush top of pie with beaten egg yolk and bake for 30 min, reducing heat to 150 C halfway through cooking time. To make sauce: fry peeled cloves of garlic in butter on gentle heat till tender, then mash them. Fold in creme fraiche and chicken stock and reduce sauce over low heat till thick and velvety. To serve: pass sauce separately: both it and pie are good warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 751 | |
| Calories from Fat 490 | 65% |
| Total Fat 54.68g | 68% |
| Saturated Fat 19.92g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 433mg | 18% |
| Potassium 927mg | 26% |
| Total Carbs 32.9g | 9% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.13g | 1% |
| Protein 32.63g | 52% |
