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Serving-size is also a significant component in your daily diet . You need to compare the exact sum of the food you usually eat into the serving size listed on the label. Eating substantial servings or portions may lead to fat gain.

Regardless of whether you are planning an elaborate menu or simply going ahead for tomorrow's Prosciutto, capsicum and olive pies. This recipe stems in many decades of playing at kitchen. I discover that including a couple ingredients to your recipe adds thickness to that which exactly is usually bland. You might well be on the lookout for milder food items to produce along with your leftovers. Good and light Prosciutto, capsicum and olive pies ideal for post-vacation. The substances in this recipe get your tongue thumping, and are very waist-friendly when you require a'bite' after an active getaway. Employing a few ingredients as alternatives, this soup is filled with a fall and hot flavor that makes it creamy. An ideal Prosciutto, capsicum and olive pies to heat you up on cool winter months. Best for applying leftover.

Great method not to waste one ingredient. This is actually a superb Prosciutto, capsicum and olive pies plus one of my favorites. If you are concerned about the nutrient value of a number of the dishes, then avoid being. Though it might be low in calories, if you aren't obtaining much nutrient value from this won't maintain you, and you will only wind up hungry once all over again and again eating more calories than you would have. Nutrition facts labels inform you what's in the foods you consume. It helps you determine if you are in possession of a vibrant diet plan. Each recipe we share has to have an ingredient tag. Some recipes provide nutritional fact information. The component label lists the exact amount in the area beneath. They're recorded per serving as a percentage of the everyday price.

How to make Prosciutto, capsicum and olive pies

Yield = 4
Prep time: 0:55
Cook time: 0:20
Total time: 1:15

Ingredients

  • 2 1/4 cups plain flour
  • 175g butter, chilled, chopped
  • 2 tablespoons chilled water
  • 1 cup finely grated parmesan cheese
  • 300g chargrilled capsicum
  • 1/2 cup feta-stuffed green olives, halved
  • 4 slices prosciutto
  • 1 egg, lightly beaten
  • Shaved parmesan, to serve
  • Baby rocket, to serve

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Process flour and butter until mixture resembles breadcrumbs. Add chilled water and grated parmesan. Process until mixture just comes together, adding extra water if needed. Turn dough onto a lightly floured surface. Knead until smooth.
  • Step 2 Place dough between 2 sheets of baking paper. Roll out to form a 48cm square. Cut into four 12cm squares. Place squares, 5cm apart, on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.
  • Step 3 Sprinkle capsicum and olive over pastry, leaving a 2cm border. Roll up each prosciutto slice. Place on top of pie. Fold pastry edge over filling. Brush pastry with egg. Season with pepper. Bake for 15 to 20 minutes or until pastry is golden. Top with rocket and shaved parmesan. Serve.