RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.0739
Energy (kCal)	85.0405
Carbohydrates (g)	3.1288
Total fats (g)	4.9125
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0635
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2556
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4116
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4429
Proline (g)	0.2899
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1855
Adjusted Protein (g)	0.0000
Cystine (g)	0.1372
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.5483
Copper, Cu (mg)	0.0759
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8136
Total lipid (fat) (g)	4.9125
Vitamin K (phylloquinone) (g)	79.9232
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.6890
Folate, total (g)	40.4540
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	936.6975
Energy (kcal)	85.0405
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1018
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1964
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.0677
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	9.8048
Lutein + zeaxanthin (g)	623.0330
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4568
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	17.3590
Fatty acids, total saturated 16:0 (g)	1.1374
Carbohydrate, by difference (g)	3.1288
Vitamin D (IU)	41.0000
Fructose (g)	0.0005
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.7159
Tyrosine (g)	0.2646
Potassium, K (mg)	172.2015
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	113.3280
Serine (g)	0.5090
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3602
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0191
Histidine (g)	0.1642
Isoleucine (g)	0.3599
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2458
Water (g)	55.1377
Fatty acids, total saturated 8:0 (g)	0.0023
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	376.7830
Sodium, Na (mg)	75.1540
Iron, Fe (mg)	1.7929
Energy (kJ)	356.1170
Ash (g)	0.8970
Caffeine (mg)	0.0000
Glycine (g)	0.2420
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8025
Fatty acids, total polyunsaturated (g)	1.0200
Vitamin E (alpha-tocopherol) (mg)	0.5850
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1556
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4842
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8292
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0352
Folate, food (g)	40.4540
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8516
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	148.9745
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5958
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	57.8855
Fatty acids, total saturated 10:0 (g)	0.0035
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3941
Glutamic acid (g)	0.9253
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5787
Folate, DFE (g)	40.4540
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.7414
Tryptophan (g)	0.0910
Threonine (g)	0.3002
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1764
Protein (g)	7.0739
Cryptoxanthin, beta (g)	5.7190
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7267
Betaine (mg)	0.1606
Phosphorus, P (mg)	114.0930
Tocopherol, gamma (mg)	0.2743

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> South American >> Argentine
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 350°F. | 2. Place each cup of meat in a separate bowl. Season each with shallots, herbs, salt, and pepper. | 3. Roll out the pie dough and line 6 large nonstick muffin cups with it, reserving enough to make tops. If not using nonstick muffin cups, grease before lining with pie dough. Cut off overlap. | 4. Make a layer of beef cubes at the bottom of each cup, followed by a layer of potato, then chicken cubes, more potato, and finally the veal cubes. Press down slightly to compact the filling. Dampen the top edge of the pie dough in each cup with water and top with a round of the pie dough. Press to make the dough adhere. Using a small paring knife, score the edge of each pie, without cutting through the dough. Make a hole in the center of each, so the steam can escape. Brush each with the beaten egg. | 5. Place the muffin cups in the preheated oven and bake for 50 minutes. Remove pies to individual plates and serve warm. | 6. Burt Wolf * Eating Well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	cup		-	-	-	-
chicken	1	cup	boneless skinless	-	-	-	-
cube veal	1	cup		-	-	-	-
shallot	1	tablespoon	chopped	7.2	1.68	0.25	0.01
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
tarragon	1 1/2	1/2	chopped	2.655	0.452	0.2049	0.0652
salt black pepper			ground	-	-	-	-
pie dough muffin		cups		-	-	-	-
idaho potato	1		peeled cut	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Quebec Meat Pies