1 Pie Crust 4 Ways - The Crust
4 - 6
What is this crust? I would say it's across between a pastry & bread. Soft in the middle and crusty on the outside
This is part of a range of recipes "1 Dish 4 Ways". For this recipe, 1 pie crust 4 different fillings.....
This is a high fat, high calorie recipe, so I've divided it into 3 categories: Whole recipe macros, 4 portion macros and 6 portion macros
For the whole recipe:
3222 Calories / 25g Carbs / 147g Protein /277 g Fat
Makes 4 individual portions - each portion contains:
805 Calories / 6.3g Carbs / 37g Protein / 69g Fat
Makes 1 big pie & can be divided into 6 smaller portions - each portion contains:
537 Calories / 4.2g Carbs / 25g Protein / 46g Fat
Top tip from Helen Bouchard - wet your hands whilst working this dough, it's very sticky, but loved it :-)
Another top tip - if after cooking the base for 5 minutes in the Ninja or 10 minutes in a regular oven and you would like the pastry a little less bready - squash it into the tin with a spoon. This will compact it more
Oven 190C or Ninja 180C
- Add all the dry ingredients (including the mozzarella and cheddar - but hold back 50g of grated cheddar for topping) to a large bowl and mix.
- Add to the dry mix, all the wet ingredients and mix well, until you have a nice wet dough.
Divide the dough into 1/3 (topping) and 2/3 (Base)
Line the base of your tin with greaseproof paper, or grease well, and roll out the 2/3 dough between 2 pieces of grease proof paper or silicone paper, until it fits your tin.
Line your tin with the rolled out dough. Neaten the edges, and patchwork any gaps, if needed
Bake in the oven for about 10 minutes, or in the Ninja for about 5 minutes. Do not brown it, just crisp it up a little
Pop in the chosen pie filling - Mince Beef & Leek in Gravy, Chicken & Vegetable in Gravy (Spinach & Feta and finally Chicken & Ham - coming to the library soon)
Roll out the remaining 1/3 dough and pop this over your pie filling. Seal the edges and sprinkle over the remaining grated cheese
Further bake for a further (approx.) 20 minutes. Basically until the top crust is crispy and the filling is between 73C & 83C
This can be frozen before or after baking the top