{'title': 'Pork Pies with Damper Crust', 'description': 'Combining the savory flavors of ground pork and bacon with a crisp damper crust, this recipe offers a delightful twist on traditional comfort food. The addition of canned tomatoes and scallions infuses the filling with a rich, robust taste, while the thyme and parmesan in the crust elevate the pie to gourmet levels. Ideal for any meal, these pork pies will surely become a family favorite.'}
- Preparation: Make sure all your ingredients are measured and prepared before starting the cooking process to make it more efficient.
- Browning the Meat: Cook the ground pork until it is fully browned. This step is crucial for developing a depth of flavor in the filling.
- Pie Filling: After adding the canned tomatoes, let the mixture simmer until it thickens. This will ensure a rich and less watery filling.
- Making the Crust: Handle the dough gently to keep it tender. Overmixing can result in a tough crust.
- Baking: Ensure your oven is fully preheated to the correct temperature before baking to achieve an even and crispy crust.
- Cooling: Allow the pies to cool for a few minutes before cutting, to let the filling set and make slicing easier.
{'summary': "Cooking Pork Pies with Damper Crust is an enjoyable and rewarding experience that combines straightforward techniques with impressive results. By following the tips provided, you'll ensure that each pie is cooked to perfection with a flaky crust and a savory filling. Perfect for a family dinner or a special gathering, these pies are sure to impress and satisfy. Enjoy the delightful combination of tastes and textures in every bite!"}
Nutrition Facts | |
---|---|
Serving Size | 350 grams |
Energy | |
Calories 770kcal | 38% |
Protein | |
Protein 45g | 31% |
Carbohydrates | |
Carbohydrates 36g | 11% |
Fiber 4.69g | 12% |
Sugar 5g | 5% |
Fat | |
Fat 50g | 59% |
Saturated 20g | 65% |
Cholesterol 180mg | - |
Vitamins | |
Vitamin A 160ug | 18% |
Choline 150mg | 27% |
Vitamin B1 1.74mg | 145% |
Vitamin B2 0.45mg | 35% |
Vitamin B3 9mg | 56% |
Vitamin B6 0.79mg | 46% |
Vitamin B9 40ug | 10% |
Vitamin B12 1.12ug | 47% |
Vitamin C 16mg | 18% |
Vitamin E 1.24mg | 8% |
Vitamin K 70ug | 57% |
Minerals | |
Calcium, Ca 220mg | 17% |
Copper, Cu 0.25mg | 28% |
Iron, Fe 8mg | 69% |
Magnesium, Mg 77mg | 18% |
Phosphorus, P 500mg | 40% |
Potassium, K 920mg | 27% |
Selenium, Se 63ug | 118% |
Sodium, Na 600mg | 40% |
Zinc, Zn 6mg | 53% |
Water | |
Water 210g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
Finished with the zesty touch of coriander leaves and a dash of salt and black pepper, this recipe is perfect for a quick weeknight dinner that's bursting with taste.
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