To make this dish you need to cook the onions first. To do this thinly slice them and cook in a little olive oil. Slowly cook them for about 30 minutes with the vinegar. Roll out the pasty and line a greased tin with the thin pastry before making the filling. Make the filling by mixing the mascarpone and blue cheese together with the egg yolk and seasoning. Blind bake the pastry in a hot oven. Remove and fill with the mixture and the sliced scallops. Bake in the oven and remove from the tin. Serve with the onion jam on the side. Per serving: 1540 Calories (kcal); 89g Total Fat; (50% calories from fat); 73g Protein; 122g Carbohydrate; 454mg Cholesterol; 2822mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 20 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3135g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 67 (6%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 239.5mg||74 %|
|Sodium 370.5mg||13 %|
|Potassium 3515.2mg||93 %|
|Total Carbohydrate 218.3g||64 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 194.1g|
|Protein 39.3g||56 %|
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Calories per serving: 1042
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