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Puff Pastry Pie with Dilled Hash Browns

Puff Pastry Pie with Dilled Hash Browns

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Puff Pastry Pie with Dilled Hash Browns

4 1

Here's an delectable, meatless main dish—puff pastry sheets and frozen hash browns make it easy...Swiss cheese, onions and dill make it really delicious.

serves 8 people

Ingredients

cost per recipe: $9.86

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 3

    tablespoons olive oil

  • 1 1/2

    cups chopped onion

  • 4

    cups frozen hash brown potatoes

  • 3

    egg

  • 2

    cups shredded Swiss cheese(about 8 ounces)

  • 1

    cup sour cream

  • 1/4

    cup chopped fresh fresh dill weed

  • 1/2

    teaspoon ground black pepper

view nutrition info

How to Make It

Heat the oven to 375°F. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place into a 9-inch pie plate.  Trim off the excess pastry. Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the onions and cook until tender.  Remove the onions from the skillet.  Heat the remaining oil in the skillet.  Add the potatoes and cook for 10 minutes or until lightly browned. Beat the eggs, cheese, sour cream, dill weed and black pepper in a large bowl with a fork or whisk. Stir in the onions and potatoes. Spoon the mixture into the pastry crust. Bake for 40 minutes or until set.  Let the pie cool in the pan on a wire rack for 20 minutes.
Step 1

Heat the oven to 375°F.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place into a 9-inch pie plate.  Trim off the excess pastry.

Step 3

Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the onions and cook until tender.  Remove the onions from the skillet.  Heat the remaining oil in the skillet.  Add the potatoes and cook for 10 minutes or until lightly browned.

Step 4

Beat the eggs, cheese, sour cream, dill weed and black pepper in a large bowl with a fork or whisk. Stir in the onions and potatoes. Spoon the mixture into the pastry crust.

Step 5

Bake for 40 minutes or until set.  Let the pie cool in the pan on a wire rack for 20 minutes.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Ratings & Reviews

(1)

  • freebird2001

    March 3, 2010

    Puff Pastry Pie with Dilled Hash Browns

    You can substitute hash brown potatoes with left over mashed potatoes..serve with a thin slice of ham...

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Made with

Pepperidge Farm® Puff Pastry Sheets

  • calories

    406

  • calories-fat

    239

  • fat-total

    26.6g

  • saturated-fat

    12.6g

  • transfat

    0g

  • sugars

    3.93g

  • vitamin-a

    133mcg

  • vitamin-c

    4.6mg

  • calcium

    259mg

  • iron

    1.01mg

  • potassium

    394mg

  • cholesterol

    107mg

  • sodium

    180mg

  • carbohydrate-total

    28.6g

  • dietary-fiber

    2.8g

  • protein

    13.7g

  • fat-total-dv

    34%DV

  • sat-fat-dv

    63%DV

  • vitamin-a-dv

    15%DV

  • vitamin-c-dv

    5%DV

  • calcium-dv

    20%DV

  • iron-dv

    6%DV

  • cholesterol-dv

    36%DV

  • carbohydrate-total-dv

    10%DV

  • potassium-dv

    8%DV

  • fiber-dv

    10%DV

  • added-sugars

    0.75g

  • vitamin-d

    0.6mcg

  • vitamin-e

    1.13mg

  • vitamin-k

    4.4mcg

  • thiamine

    0.033mg

  • riboflavin

    0.208mg

  • niacin

    0.071mg

  • vitamin-b6

    0.069mg

  • folate

    18mcg

  • vitamin-b12

    1.14mcg

  • biotin

    0mcg

  • pantothenic-acid

    0.487mg

  • phosphorus

    242mg

  • iodine

    0mcg

  • magnesium

    26mg

  • zinc

    1.992mg

  • selenium

    11.7mcg

  • copper

    0.131mg

  • manganese

    0.031mg

  • chromium

    0mcg

  • molybdenum

    0mcg

  • chloride

    0mg

  • choline

    0mg

  • sodium-dv

    8%DV

  • added-sugars-dv

    1%DV

  • vitamin-d-dv

    3%DV

  • vitamin-e-dv

    8%DV

  • vitamin-k-dv

    4%DV

  • thiamin-dv

    3%DV

  • riboflavin-dv

    16%DV

  • niacin-dv

    0%DV

  • vitamin-b6-dv

    4%DV

  • folate-dv

    5%DV

  • vitamin-b12-dv

    47%DV

  • biotin-dv

    0%DV

  • pantothenic-acid-dv

    10%DV

  • phosphorus-dv

    19%DV

  • iodine-dv

    0%DV

  • magnesium-dv

    6%DV

  • zinc-dv

    18%DV

  • selenium-dv

    21%DV

  • copper-dv

    15%DV

  • manganese-dv

    1%DV

  • chromium-dv

    0%DV

  • molybdenum-dv

    0%DV

  • chloride-dv

    0%DV

  • choline-dv

    0%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.