Corned Beef Torta

Beef
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Ingredients

  • 1 pastry for double-crust deep dish pie or 1 thawed phyllo pastry, for same ⓘ
  • 1 teaspoon oil ⓘ
  • 1 onion, minced ⓘ
  • 1 teaspoon ground cinnamon ⓘ
  • 1/4 teaspoon salt ⓘ
  • 1/4 teaspoon pepper ⓘ
  • 1 (340 g) can corned beef ⓘ
  • 4 cups cooked peas ⓘ

Instructions

  1. Preheat oven to 400*F.
  2. Line pie plate with pastry or phyllo.
  3. In small, non-stick skillet, heat oil over medium-high heat.
  4. Add onion.
  5. Cook, stirring, 7 minutes- or until onion is lightly browned.
  6. Stir in cinnamon, salt and pepper.
  7. In a large bowl, combine corned beef and peas, breaking up corned beef with a fork.
  8. Stir in onion mixture.
  9. Pour into prepared pie plate, Dampen edge of crust with water.
  10. Cover with top pastry or phyllo.
  11. Trim edges and flute.
  12. Cut steam vents in top.
  13. Bake 35 to 40 minutes until top is golden.
  14. Makes 6 to 8 servings.

Nutrition & Diet Analysis (per serving)

519 kcal 26% DV
Protein Fat Carbs

Macronutrients

Protein 6.3g 13% DV
Total Fat 35.8g 46% DV
Carbs 51.3g 19% DV
Fiber 16.4g 59% DV
Sugar 7.7g 15% DV

Electrolytes

Sodium 9974.3mg 100% DV
Potassium 324mg 7% DV
Cholesterol 5.3mg 2% DV

Vitamins & Minerals

Vitamin A 93.8mcg 10% DV
Vitamin C 23.7mg 26% DV
Calcium 283.8mg 22% DV
Iron 3.8mg 21% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

oil peas pepper pastry onion corned beef ground cinnamon salt

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