6 Serves
79 Mins
Preheat your oven to 200°C.
Boil the potatoes in a pot until tender, then drain using a colander and mash them until smooth. Set aside to cool.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
90 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
262 mg / 1,250 mgPotassium
1179 mg / 4,700 mgSodium
1577 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
198 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat the oil in a non-stick skillet over medium-high heat. Add the minced pork and onion, frying until the meat is thoroughly browned.
Stir in the minced garlic, spices, beef stock, salt, and pepper. Once combined, remove from heat and fold the mixture into the mashed potatoes, allowing it to cool slightly.
Roll out half of the pastry dough and line a 20-23cm pie plate. Add the pork and potato filling, then brush the edges with water.
Roll out the remaining dough to cover the pie. Seal the edges by pressing them together, trim any excess, and prick the top with a knife to allow steam to escape.
Glaze the top of the pie with beaten egg and bake for 30 minutes until the crust is crisp and golden.
12
g64
g14
g
Uruguayan