Chards pie with pumpkin cream
Allergens:
Ingredients for 5 portions
Calculate portions
Swiss chard
0.75 kg
Carrots
0.1 kg
Intense olive oil
0.05 l
Onion
0.1 kg
Pumpkin
0.2 kg
Plain flour
0.03 kg
Vegetable stock
0.75 l
Eggs
3.0 ud
Sterilised milk
0.5 l
Table salt
3.75 g
Dough for pies
0.2 kg
Onion
0.1 kg
Plain flour
0.2 kg
Olive oil
0.05 l
Water
0.08 l
Table salt
3.0 g
Elaboration
For the pie:
- Prepare a kneaded puff pastry, lined in moulds and pre-cooked at 220 ºC with weight on top.
- Remove the threads of the chard, clean them with plenty of water, chop into small squares and boil.
- Sauté the boiled chard and carrot with oil.
- Peel the carrots, cut them into half-moons and boil.
- Cut the onion in julienne and glaze.
For the cream:
- Prepare a vegetable stock.
- Simmer the onion cut in julienne.
- Cut the pumpkin into pieces and add to the onion.
- Add the flour to the vegetable stock and bring to the boil.
- When the vegetables are cooked place them in the turmix and strain.
- At the time of baking prepare the infused milk, mixing the milk with the beaten eggs and season.
SET UP
- Spread the chard, the glazed onion and the carrots in the pre-cooked moulds.
- Season the egg mix and add it to the moulds, making sure that it does not spill.
- Bake at 180 ºC until the pie is set.
- Place the pumpkin cream on a flat plate and place the pie on top without dipping it too much in the sauce.
Nutritional information (1 portion)
Energy
548.81
kcal
Carbohydrates
55.06
g
Proteins
16.75
g
Lipids
28.7
g
Sugars
10.31
g
Salt (Sodium)
955.18
mg
Folic acid
330.29
ug
Vitamin C
48.83
g
Vitamin A
814.4
ug
Zinc
1.33
mg
Iron
6.13
mg
Calcium
366.01
mg
Cholesterol
151.91
mg
Polyunsaturated fatty acids
2.95
g
Monounsaturated fatty acids
17.51
g
Saturates
6.19
g
Fiber
4.93
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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