6 Serves
126 Mins
In a large mixing bowl, combine the all-purpose flour, salt, and cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse peas.
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Vitamin E
0 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
111 µg / 400 µgCalcium
142 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
172 mg / 1,250 mgPotassium
223 mg / 4,700 mgSodium
330 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
19 g / 20 gCholesterol
202 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Create a well in the center of the flour mixture, add the egg, and gently knead until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 60 minutes.
While the dough chills, cut the broccoli into small florets and slice the salmon into thin strips. Set aside.
In a separate bowl, combine the ricotta cheese, sliced green onions, powdered garlic, shredded Parmesan, and salt and pepper. Mix until well incorporated.
Roll out the chilled dough on a floured surface to the desired thickness. Transfer to a baking dish, pressing the dough against the sides to form 1cm high walls. Prick the bottom of the dough several times with a fork.
Roll out the remaining dough and cut into 1cm wide ribbons. Spread the ricotta mixture evenly over the base of the pie, then arrange the broccoli florets and salmon strips on top.
Criss-cross the dough ribbons over the filling, pressing the ends firmly into the pie edges to seal. Brush the top with a beaten egg and bake at 175°C for 35 minutes until golden brown.
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