Ricotta and Roast Tomato Pies With Spinach and Bean Salad
Recipe: #15783
November 10, 2014
"This has all the ingredients that I love and so healthy from Australian BH&G Diabetic Living. Please note our pastry sheets are between 22cm and 24cm square."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (444.9 g)
- Calories 598.2
- Total Fat - 37.3 g
- Saturated Fat - 8.8 g
- Cholesterol - 14.9 mg
- Sodium - 247.1 mg
- Total Carbohydrate - 55 g
- Dietary Fiber - 8.4 g
- Sugars - 7.6 g
- Protein - 13.7 g
- Calcium - 176.7 mg
- Iron - 6.3 mg
- Vitamin C - 40.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 190C (fan forced).
Step 2
Steam the sweet potato for 8 to 10 minutes or until tender and transfer to a bowl and mash and set aside.
Step 3
Cut pastry sheet into 4 squares and use to line 4 x 3cm deep, 8.5cm loose bottomed, fluted tart tins.
Step 4
Put on a baking tray and line each pastry case with baking paper and fill with raw rice and blind bake for 7 to 10 minutes or until pastry is light golden.
Step 5
Reduce oven temperature of 180C fan forced and remove paper and rice.
Step 6
Add ricotta and egg to sweet potato and whisk well and then stir in peas and 2 tablespoon of the parsley and season with pepper and spoon into pastry cases, pressing mix down.
Step 7
Line a small oven proof dish with baking paper and add tomato and spray generously with cooking spray.
Step 8
Bake pies for 15 minutes and then add tomatoes to oven and bake for a further 15 minutes or until tomato softens.
Step 9
Add remaining parsley and vinegar to tomatoes and toss to combine.
Step 10
Spinach and Bean Salad - Put al the ingredients in a large bowl and toss.
Step 11
To serve put pies on plates and top with tomatoes and serve with the salad.
Tips
No special items needed.
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