make 2 and freeze one
Pastry
-In a food processor, pulse the flour and salt until combined. Add the butter and cheese and pulse briefly until the butter pieces are the size of peas. Add the water and lemon juice. fulse again until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into 2 discs. Refrigerate for 30 minutes.
-On a floured surface, roll out the 2 discs. Line a 9-inch pie plate with 1 of the discs. Cut a slit in the middle of the other disc.
-With the rack in the bottom position, preheat the oven to 350
Filling
-.In a large skillet over medium-high heat, soften the onion and garlic in the oil. Add the meat and continue cooking, stirring from time to time, until the meat is cooked through and crumbled. Season with salt and pepper. Add the broth and breadcrumbs. Reduce the heat and simmer gently for about 10 minutes. Add the remaining ingredients. Adjust the seasoning. Let cool slightly. 2.Spread the meat over the bottom of the pie shell. Cover with the second piece of dough. Seal by pressing the 2 layers together with a fork or your fingers. Lightly brush the top with milk.3.Bake until golden brown, about 55 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 653 | ||
Calories from Fat: 357 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 21.8g | 109 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 90.9mg | 28 % | |
Sodium 1086.1mg | 37 % | |
Potassium 319.7mg | 8 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 52.8g | ||
Protein 18.5g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 653
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