Directions:
- Preheat oven to 220deg Celsius.
- Place oil in a frying pan and gently cook leeks for 3-4 mints until soft. Remove and cool.
- Mix ricotta & egg in a mixing bowl to combine, season well with salt and pepper. Stir through salmon leeks and potato.
- Lay one sheet of puff pastry onto a lightly greased baking tray. Spoon filling into the middle. Brush edges with egg wash and top with other sheet of pastry. Press edges together with a fork & cut 3 vents in top of pie.
- Decorate with extra pastry and brush with egg wash.
- Bake for 30-35 minutes until light brown and crisp. Serve warm or cold with a mixed salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.77 Kcal (2235 kJ) | ||
| Calories from fat | 244.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.13g | 42% | |
|---|---|---|---|
| Cholesterol | 159.22mg | 53% | |
| Sodium | 448.41mg | 19% | |
| Potassium | 819.15mg | 17% | |
| Total Carbs | 44.53g | 15% | |
| Sugars | 7.22g | 29% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 29.12g | 58% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 4mg | 22% | |
| Calcium | 220.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 157.22 Kcal (658 kJ) | ||
| Calories from fat | 71.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 42% | |
|---|---|---|---|
| Cholesterol | 46.9mg | 53% | |
| Sodium | 132.08mg | 19% | |
| Potassium | 241.28mg | 17% | |
| Total Carbs | 13.11g | 15% | |
| Sugars | 2.13g | 29% | |
| Dietary Fiber | 1.55g | 21% | |
| Protein | 8.58g | 58% | |
| Vitamin C | 2.3mg | 13% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 1.2mg | 22% | |
| Calcium | 65.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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