Alsatian Style Puff Pastry with Onion Filling and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 101.7 μg | (170 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the puff pastry
- 4 slices Frozen puff pastry (about 45 grams or 1 1/2 ounce each)
- 8 onions (about 400 grams or 14 ounces)
- 1 Tbsp vegetable oil
- salt
- freshly ground pepper
- 125 grams Crème fraiche
- 1 medium egg
- 2 Tbsps chopped parsley
- 2 slices Bacon
- For the salad
- 250 grams mixed Lettuce (such as Oak Leaf, Lollo Bianco, Lamb's Lettuce)
- 1 Tbsp Red wine vinegar
- salt
- freshly ground pepper
- 1 pinch sugar
- 2 Tbsps olive oil
Preparation steps
For the puff pastry, thaw the puff pastry. Peel the onions and cut into rings. Heat the oil and sauté the onions until soft. Season with salt and pepper. Allow to cool slightly. Stir in the sour cream, egg and parsley.
Place 4 ramekins on a baking sheet and cover with pieces of parchment paper. Lay a puff pastry square on each and press gently. Bake in preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for about 15 minutes, until light brown. Remove the puff pastry and pour in the onion mixture, then bake in the oven for another 12-15 minutes.
For the salad, rinse the lettuce, tear into bite-sized pieces and spin dry. Mix the vinegar with sugar and olive oil and season with salt and pepper. Toss the lettuce with the dressing to coat.
Cut the bacon into pieces and cook in a hot pan until crispy. Sprinkle on the pastries and serve together with the salad.
