Try this Vegetarian Sweet Potato & Cottage Cheese Pie recipe, or contribute your own.
Suggest a better description1. Preheat oven to 200°C. Place flour and walnuts in the bowl of a food processor and process until walnuts are finely chopped. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg and water and process until mixture forms a dough. Transfer to a lightly floured surface and knead, lightly, until smooth. Wrap in plastic wrap and refrigerate for 30 minutes or until firm.
2. Place sweet potato on a baking ray lined with baking paper. Spray with olive oil. Roast on top shelf of oven for 20 minutes or until tender. Cool. Reduce oven temperature to 180°C.
3. Grease a 22cm fluted flan tin. Roll pastry out between 2 sheets of baking paper and place, gently, into tin. Trim off excess. Place in freezer for 10 minutes to set. Line pastry with baking paper and fill with baking beads. Place onto a baking tray. Bake for 10 minutes. Remove paper and beads. Bake for a further 10 minutes or until pastry is light golden. Spread sweet potato over base.
4. Heat oil in a frying pan. Add onion and cook for 3 minutes or until soft. Transfer to a bowl. Add cheese, eggs and parsley. Whisk until combined. Spoon into pastry shell. Combine melted butter and breadcrumbs in a bowl. Sprinkle over top of pie. Transfer flan tin to a baking tray. Bake for 25 minutes or until filling is set and golden. Stand for 10 minutes before removing from pan. Serve.
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 770 | ||
Calories from Fat: 413 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.9g | 61 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 620mg | 191 % | |
Sodium 954.2mg | 33 % | |
Potassium 961.8mg | 25 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 49.7g | ||
Protein 33.7g | 48 % | |
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: 770
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