Vegetable and Ham Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 250 grams butter
- 1 egg
- 1 pinch salt
- For the filling
- 300 grams cooked ham
- 100 grams Peas (frozen)
- 100 grams Baby carrot
- 100 grams Salsify
- 100 grams starchy potatoes
- 1 egg
- For the dip
- 200 grams Sour cream
- 100 grams Yogurt (0.1% fat)
- 2 sprigs parsley
- 1 sprig Dill
- salt
- peppers
Preparation steps
For the crust, mix flour, salt, egg and 170 grams (approximately 3/4 cup) butter and knead until smooth. Wrap dough in plastic wrap and refrigerate until chilled through. Roll out remaining butter between two sheets of plastic wrap into a rectangle and refrigeate. Roll out dough on a floured surface into a rectangle twice as large as the butter rectangle. Place butter rectangle in the center of the dough and press gently. Fold dough over to cover butter and roll out (do not knead). Fold dough in half , roll out again (do not knead) and refrigerate.
For the filling, cut ham into small cubes. Peel salsify well and halve or quarter lengthwise, depending on size. Peel potatoes and cut into 0.5 cm strips (approximately 1/8 inch strips). Peel carrots if necessary and halve or quarter lengthwise, depending on size. Boil a large pot of salted water and cook salsify for about 2 minutes. Add potatoes to pot and cook for about 2 more minutes. Add carrots to pot and cook for about 2 more minutes. Add peas to pot, cook for about 2 more minutes and drain well.
Remove dough from refrigerator, fold again and roll out into a rectangle about 40 x 50 cm (approximately 16 x 20 inches). Place dough sheet on a kitchen towel or parchment paper. Cut 6-8 strips from dough on a long side 1.5-2 cm wide (approximately 1/2-3/4 inch wide) and set aside. Arrange vegetable mixture up center of dough from a narrow end, aligning strips the same way. Cover vegetable mixture with ham and return filling to center of dough if necessary. Fold narrow ends of dough rectangle inwards over filling. Separate egg and brush exposed dough with egg white. Fold long ends of dough towards the center over the filling, seal with egg white and carefully press firmly.
Preheat oven to 200°C (approximately 400°F). Place a sheet of parchment paper over pie and carefully turn pie seam-side down using the kitchen towel or other sheet of parchment paper, making sure the pie surface does not crack. Brush dough strips with egg white, attach to pie and brush pie with egg white. Slide pie into oven and bake for 40-50 minutes. If pie is browning too quickly, cover with aluminum foil. Remove pie from oven and let cool completely before cutting into slices.
For the dip, rinse parsley and dill, shake dry and chop finely. Mix sour cream and yogurt, stir in parsley and dill and season with salt and pepper. Transfer dip to a bowl and serve with the pie slices.
