Dough for pies
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Mix together all of the ingredients until a smooth dough is formed.
- Let the dough rest in a cool environment so the yeast loses its strength.
- Make 50 g portions and stretch them between two pieces of baking paper.
Nutritional information (1 portion)
Energy
240.0
kcal
Carbohydrates
32.0
g
Proteins
3.72
g
Lipids
10.48
g
Fiber
1.36
g
Saturates
1.36
g
Monounsaturated fatty acids
7.95
g
Polyunsaturated fatty acids
1.0
g
Cholesterol
0.05
mg
Calcium
6.17
mg
Iron
0.44
mg
Zinc
0.32
mg
Vitamin A
20.0
ug
Vitamin C
0.0
g
Folic acid
8.8
ug
Salt (Sodium)
233.1
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed