Choose section to search
Type to search
Recipe Book
Recipe Category / Savory pies and Tarts

Potato Pie Swirls

Method

Very tasty pies that are quite quick to make!

  • Preheat the oven to 180* C (350* F) Fan.
  • Prepare the creamy mashed potatoes.
  • Sauté the bacon in a deep pan or pot, over medium heat.
  • Brown until golden brown and crispy. Remove from heat and set aside to drain on paper towels.
  • Use the same pan, without wiping it down. Sauté the peppers and the leek until they soften.
  • When ready, add the mashed potatoes.
  • Add the bacon and stir until the mixture becomes soft and smooth.
  • Add the grated cheese and pepper, according to your tastes. Stir to combine.
  • Refrigerate to chill.
  • When ready, transfer mixture to a piping bag.
  • Place phyllo dough on a working surface and cover with a damp towel to keep them fresh.
  • Working with one sheet of phyllo at a time, place first sheet with the longer side facing you and brush generously with olive oil.
  • Pipe the filling along the edge of the longer side, leaving a 5 cm border from the bottom and 2 cm from either side, to make it easier to roll.
  • Fold the longer border over the filling. Fold the 2 cm along the sides over also. This will help keep the filling in place and not let it run our while baking.
  • Gently and loosely roll into a log. Do not roll tight. Rolling it tight will make the phyllo tear while baking.
  • Shape rolled log into a swirl. Repeat process with the remaining phyllo dough.
  • Carefully transfer swirls on to a rimmed baking sheet lined with parchment paper.
  • Brush with a generous amount of olive oil.
  • Bake for 250-25 minutes, until crunchy and golden brown.

Tip

Chill the mixture completely before you fill the swirls. Brush them with oil so they can turn nice and golden while baking! 
Rate this recipe You need to login
Rating
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(24)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(3)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(0)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(0)

Nutritional
Chart

Nutrition information per 100 gr.

279
Calories (kcal)
14 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

18.9
Total Fat (g)
27 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

9.7
Saturated Fat (g)
48 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

18.9
Total Carbs (g)
27 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

1.3
Sugars (g)
1 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

7.7
Protein (g)
15 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.0
Fibre (g)
8 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.0
Sodium (g)
17 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

comments powered by Disqus