Directions:
- Bake pastry shells according to package directions. Meanwhile, in a Dutch oven, bring the water to boil. Add carrots and 1/2 teaspoon salt. Reduce heat to medium; cook for 8-10 minutes or until tender. Add peas; cook for 1 minute. Drain and set aside.
- In a large skillet, saute leek and garlic in butter until leek is crisp-tender. Add the tomato puree, tomatoes, sugar, oregano, pepper and remaining salt. Bring to a boil. Reduce heat. Add the lima beans and carrot mixture; cook for 5 minutes or until vegetables are heated through. Remove tops from pastry shells; fill with vegetable mixture. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.49 Kcal (391 kJ) | ||
| Calories from fat | 33.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 468.97mg | 20% | |
| Potassium | 275.22mg | 6% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 3.33g | 13% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 5.8mg | 32% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.72 Kcal (141 kJ) | ||
| Calories from fat | 12.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 6% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 2% | |
| Sodium | 169.16mg | 20% | |
| Potassium | 99.27mg | 6% | |
| Total Carbs | 4.88g | 5% | |
| Sugars | 2.07g | 23% | |
| Dietary Fiber | 1.2g | 13% | |
| Protein | 0.74g | 4% | |
| Vitamin C | 2.5mg | 12% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 2.1mg | 32% | |
| Calcium | 22mg | 6% | |
* 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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