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Monique C.
Savory farmer's pie
Savory pie with ham, potato, shallot, pickles and parsley.
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Ingredients
Directions
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Cut the butter into small pieces. Mix with fingertips the butter through the flour and salt to a crumbly mass. Add the cold water.
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Knead with cold hand into a cohesive dough ball and rest for 30 minutes.
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Boil the eggs for 5 minutes. Peel the potato and cut into cubes together with the ham. Chop the shallot and cut the pickle into small cubes.
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Slice the parsley. Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit.
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In a bowl, mix the ham with the potato, shallot, pickle, parsley, lemon zest and 1 tbsp lemon juice (per pie).
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Season with pepper, salt and nutmeg.
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Preheat the oven to 175 ° C.
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Roll out of the dough on a floured surface ⅔ of the dough into a thin, round piece of 30-32 cm. Grease the spring form and cover with the dough.
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Cut off excess dough 1 cm along the top edge. Spread the meat mixture over the bottom and place the boiled eggs in between.
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Roll out the rest of the dough into a round piece the size of the shape. Place the dough on the filling.
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Dampen the edges of the dough and press with a scallop edge. Insert 3 holes in the dough lid.
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Stick out the leftovers of dough decorations and place on the dough lid. Beat the rest of the eggs and spread the dough.
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Fry the cake in the middle of the oven in about 1 hour and 30 minutes until golden brown and done.
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Nutrition
815Calories
Sodium0% DV10mg
Fat65% DV42g
Protein100% DV50g
Carbs20% DV60g
Fiber8% DV2g
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