Pie
Seasonal vegetable with a hint of smoked paprika
Companies and administrationsDouble oven, sauté pan, large cooking pot, gastronorm pan, knives, cutting board
NUTRITIONAL VALUES PER SERVING
Recipe:
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The recipes have been developed to appeal to a wide range of tastes. We recommend following the GEM-RCN guidelines based on the profile of your guests.
GEM-RCN | Nutritional recommendations for protein dishes
| Portion size | Recommended protein portion (meat) | INTACT Food Service protein portion | |
|---|---|---|---|
| Preschoolers | 180 g | 50 g | 22 g |
| Primary school students | 250 g | 70 g | 30 g |
| Teenagers | 250 à 300 g | 100 à 120 g | 43 à 52 g |
| Adults | 250 à 300 g | 100 à 120 g | 43 à 52 g |
INGREDIENTS
PULSE PROTEIN SHRED-MINI INTACT® 200 g
Vegetable stock 1 l
Zucchini 300 g
Eggplant 300 g
Sweet potato 300 g
Red onions 300 g
Shortcrust pastry 1.5 kg
Heavy cream (35% fat) 500 ml
Egg yolk 50 g
Seasonings:
1. Prepare the zucchini, eggplant, sweet potato, onions, and garlic, and sweat in olive oil.
2. Add the pulse protein to the mixing, along with the chives.
1. Sweat the shallots, add the vegetable stock, and reduce by half.
2. Add the cream and simmer over a low heat until the volume reduces by at least a third.
3. Add a little of the sauce to the filling mixture to keep it moist.
1. Roll out 2 discs of pastry and lightly sprinkle with smoked paprika.
2. Line the base of a round pie dish with one disc, then add the vegetable mixture filling.
3. Place the second pastry disc on top and pinch the edges of the two layers together to seal.
4. Brush the top of the pie with egg yolk and a little water, and make a small hole in the center to allow excess steam to escape during baking.
5. Serve portions of the pie with the creamy sauce.
VEGETARIAN DISH
CERTIFIED ORGANIC
“HVE” FRENCH ENVIRONMENTAL CERTIFICATION
LOCAL PRODUCTS
< 500 g CO² EQ. / Portion
BELOW THE ADEME’S THRESHOLDS
GLUTEN-FREE
SOY-FREE
LACTOSE-FREE
PROTEIN CONTENT PER 100 g
5 – 10 g
PROTEIN CONTENT PER 100 g
10 – 20 g
PROTEIN CONTENT PER 100 g
> 20 g
PREPARATION TIME
COOKING TIME
NO REHYDRATION
COOK & SERVE
SUITABLE FOR COOK & CHILL
PORTION WEIGHT
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