Quick Chef's Dinner from a Frozen Mexican Mix
A quick two-course dinner really is possible — soup and a pie in half an hour! Soup and a pie make the perfect dinner. A hot first course is a comfort like nothing else on damp or frosty days, and when there's baking to go with it, it's a real feast!
Foster
Recipe author
Quick Chef's Dinner from a Frozen Mexican Mix
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
4 g
Fats 34 %
10 g
Carbohydrates 52 %
15 g
158 kcal
GI:
53
/
47
/
0
- For the pie, start by making the filling from the Mexican mix. Heat the oil in a skillet and add the vegetables. Add the tomato paste, salt, and spices and cook until done and all the liquid has evaporated. Let the filling cool a bit. Roll out the puff pastry. Use part of the dough for the bottom crust, fitting it into the pan and pressing up the sides. Add the filling. Cut the rest of the dough into even strips and decorate the pie with a lattice top. If there's dough left over, no worries — bake some improvised puff-pastry crisps to serve with the soup like croutons. Put the pie in the oven and bake at 350°F (180°C) for 15 minutes. 2. For the soup, put the vegetables in a pot and season with spices to taste. Once the vegetables warm up, add the broth little by little — about one ladle every 2 minutes — so the vegetables fully develop their flavor and keep their bright natural color. Cook for about 10–15 minutes. Purée the finished soup and adjust the seasoning. 3. Serve the soup with the pie. A quick and tasty dinner, right? Enjoy!
Caloric content of the products possible in the composition of the dish
- Перец черный молотый - 255 kcal/100g
- Слоеное тесто - 400 kcal/100g
- Тесто слоеное, пресное - 337 kcal/100g
- Масло растительное - 873 kcal/100g
- Томатная паста - 28 kcal/100g
- Соль - 0 kcal/100g
- Специи сухие - 240 kcal/100g
- Овощной бульон - 13 kcal/100g
- Мексиканская смесь замороженная - 72 kcal/100g
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