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Receta Veggie Potato Pie with Paprika Crust

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This vegetarian pie is easy to adapt to use whatever veg you fancy. The pastry has a pinch of paprika in it which gives it a lovely smokey flavour.

This recipe is for an 8" pie dish and cuts into 8 slices. Serve it with a fresh, colourful side salad.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $0.58 view details

Direcciones

  1. 1) Sift the flour into a large mixing bowl with the salt and paprika. Rub in the butter to a breadcrumb mixture.
  2. 2) Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
  3. 3) Preheat the oven to 180 degrees C. Roll the dough out into a large circle on a floured surface and transfer to your pie tin. Cover with foil, fill with baking beads and stick in the freezer whilst waiting for the oven to heat.
  4. 4) Blind bake the pastry for 15 minutes until lightly golden. Allow to cool completely.
  5. 5) In the meantime, gently boil the potatoes in lightly salted water. Drain and allow to cool.
  6. 6) Preheat the oven again to 190 degrees C. Transfer your cooked potato into a large mixing bowl. Spoon in the creme fraiche and mash well. Add all of the veg, lemon, coriander and two thirds of the cheese. Gently mix together.
  7. 7) Spoon into the baked pie crust, and scatter over the remaining cheese. Bake for about half an hour until the top starts to brown.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 226g
Recipe makes 8 servings
Calories 242  
Calories from Fat 124 51%
Total Fat 14.1g 18%
Saturated Fat 8.82g 35%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 218mg 9%
Potassium 238mg 7%
Total Carbs 21.53g 6%
Dietary Fiber 1.5g 5%
Sugars 0.85g 1%
Protein 7.83g 13%
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