Pork Pies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 370 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 120 grams cold butter
- 3 egg yolks
- For the filling
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 300 grams ground pork
- 1 Tbsp breadcrumbs
- salt
- peppers
- cayenne pepper
- 1 tsp organic lemon zest
- 1 tsp sherry
- softened butter (for the baking dishes)
Preparation steps
For the dough, combine the flour, salt, butter and 2 egg yolks with 1-2 tablespoons cold water and quickly knead into a smooth dough Cover with plastic wrap and refrigerate for 30 minutes.
For the filling, peel the onion and garlic, chop finely and fry in hot butter until translucent. Remove from heat and let cool. Combine the ground pork, onion and garlic, bread crumbs, lemon zest and sherry in a bowl and mix. Season with salt, pepper and cayenne pepper.
Preheat the oven to 180°C (approximately 350°F). Grease the baking dishes.
Knead the dough briefly then roll out 3-4 mm (approximately 1 1/4 inch) thick. Cut out 4 circles to line the molds, each about 18 cm (approximately 7 inches) in diameter. Also, cut out 4 circles as a lid (diameter of the molds). Line the molds with the big circles. Spoon in the filling and press down. Cut small holes in the lids and place on the pies. Squeeze the edges together and decorate the crust as desired. Brush with the remaining egg yolk and bake until golden brown about 35 minutes.
Remove from the oven, let to cool slightly and release it from the molds. Serve warm or room-temperature.
