The other night we had a turkey bacon and leek pie at home. I ran out of my regular wholewheat flour, and decided to use rye flour. Sometimes I like to use what is available to me and not stress about making it to the supermarket for 1 specific ingredient. Before I go into this recipe I would like to address the concept of counting your macros.

A friend of mine challenged me to include the macro numbers in my recipes. Macronutrients are displayed in the image above (or the categories thereof). For those of you who do not know what is meant by counting them and what they are you can read more here. Personally, I do not count my macros or weigh my food, but I find the concept very interesting and somewhat inspiring. I have the utmost respect for people who can be so controlled with their food, and I also like the idea that technically no food is “not allowed”. It makes you extremely aware of what you are feeding your body, which I believe to be good. I will attempt to include the macro-nutritional numbers in some of my recipes. It may be too “hard” to do it with all of them, as it takes time. For this deliciousness of a pie, I will include it! We made this pie and served it with grated carrots. It lasted us 2 days (4 portions).

The Goodies:

Pie Dough

• 100gr wheat flour
• 50gr rye flour
• 40gr soft organic butter
• 1/2 tsp salt
• 1/2 dl creme fraiche
• 2 tbsp water

Filling

• 250gr turkey bacon bits
• 1 bundle of leek
• 1 red onion finely chopped
• Salt and pepper

Egg Filling

• 4 organic eggs
• 100gr organic cottage cheese (4,5% fat)
• 2 tbsp creme fraiche
• 100gr grated mozzarella cheese (16% fat)
• A squeeze of milk (if the egg substance is too thick)
• Salt and pepper

The How:

1. Mix flours, salt, and butter
2. Use your hands to mix it until it almost looks like grated cheese
3. Add creme fraiche and water and make the ingredients “stick together”
4. Place in the fridge for 30 minutes
5. Turn on the oven to 180°C
6. Clean and cut leek and onion into pieces
7. Place the bacon bits on a dry pan and cook until almost fried
8. Add leek and onion and leave for 5-10 minutes
9. Sprinkle with salt and pepper and take off stove
10. After 30 minutes take out the pie dough an put it in medium size pie plate
11. Press it flat and make it go up to the edge of the plate
12. Pre-bake in the oven for 10 minutes
13. Add the leek filling to the dough as pictured above
14. Whip together the eggs, cottage cheese, creme fraiche, milk, salt and pepper
15. Pour the egg mass over the pie
16. Sprinkle the mozzarella on top
17. Place the pie in the oven for 30 minutes
18. Serve with whatever side you would like!

You can tell the pie is ready when the mozzarella has a golden brown look! As mentioned earlier, we served grated carrots with it. The grated carrots are not included in the macro numbers, which are as follows:

Macro Numbers for 1 Whole Turkey Bacon and Leek Pie

Protein: 140.45gr
Fat: 124.7gr
Carbohydrates: 156.9gr

Keep in mind that you would not eat this pie in one go (I mean you could, but shouldn’t). I divided the numbers by 4 to get my numbers for 1 meal. I hope you guys like this recipe!

♡ NKN