Prep time: ten MINUTES | Cooking time: 35 minutes | Servings: 8
Ingredients
1 cup almond flour
1 egg
7 ounces butter
1 teaspoon salt
10 ounces ground chicken
1 teaspoon essential essential olive oil
1 red onion
1 tablespoon cream
1 teaspoon ground pepper
4 ounces celery stalk
Directions:
Combine the almond flour and butter together inside mixing bowl. Add the egg and knead
the dough. Put the dough inside freezer. Peel the onion and grate it.
Combine the onion with all the salt, ground chicken, cream, ground pepper.
Chop the celery stalk and can include it using the floor chicken mixture and stir.
Set pressure to ensure success cooker to ”Pressure” mode.
Spray pressure cooker while using essential extra virgin olive oil.
Remove the dough out of your freezer and cut it in 2.
Grate describes inside dough into pressure cooker.
Add half inside chicken mixture. Grate the remainder dough and add
the remaining chicken mixture. Close pressure cooker lid and cook for 35 minutes.
When the dish is cooked, allow it rest briefly. Slice the tart and serve.
the dough. Put the dough inside freezer. Peel the onion and grate it.
Combine the onion with all the salt, ground chicken, cream, ground pepper.
Chop the celery stalk and can include it using the floor chicken mixture and stir.
Set pressure to ensure success cooker to ”Pressure” mode.
Spray pressure cooker while using essential extra virgin olive oil.
Remove the dough out of your freezer and cut it in 2.
Grate describes inside dough into pressure cooker.
Add half inside chicken mixture. Grate the remainder dough and add
the remaining chicken mixture. Close pressure cooker lid and cook for 35 minutes.
When the dish is cooked, allow it rest briefly. Slice the tart and serve.
Nutrition:
calories 348,
fat 31,
fiber 2.1,
carbs 5,
protein 14.4
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