Photo: Priscilla Du Preez
Ham & Bean Pot Pies
10 ingredients
20 min + 6 hr
4
openrecipes
A spring favorite—with a crust!
Estimated Nutrition (whole recipe, rough)
390
Calories
34g
Protein
15g
Fat
31g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Phyllo Dough | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Dried Split Peas, Sorted Through To Remove Debris
- 1-½ cup Dried Mixed Beans, Sorted Through To Remove Debris Then Soaked In Water In Refrigerator Overnight
- 3 whole Carrots, Coarsely Chopped
- 1 whole White Onion, Coarsely Chopped
- 2 cups Spinach Leaves, Stemmed And Chopped
- 6-½ cups Vegetable Broth
- 8 ounces, weight Lean Ham, Cubed
- ¼ teaspoons Ground Black Pepper
- 2 teaspoons Minced Garlic
- 8 whole Sheets Phyllo Dough, Cut Into 6" Squares (cut Just Ahead Of Using And Keep Covered To Prevent Drying Out)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes