Autumn Vegetable Pastry Squares
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
656
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 656 kcal | (31 %) | ||
| Protein | 9.8 g | (10 %) | ||
| Fat | 43.51 g | (38 %) | ||
| Carbohydrates | 53.64 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.46 g | (15 %) |
more nutritional values
| Vitamin A | 878.1 mg | (109,763 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.73 mg | (14 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92.4 μg | (31 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35.49 mg | (37 %) | ||
| Potassium | 508.83 mg | (13 %) | ||
| Calcium | 46.01 mg | (5 %) | ||
| Magnesium | 35.41 mg | (12 %) | ||
| Iron | 4.42 mg | (29 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 10.69 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil
- 3.333 cups Pumpkin (e. g. Hokkaido, peeled if desired, chopped)
- 1 onion (chopped)
- ⅜ cup dry white wine
- 1 red pepper (chopped)
- 1 teaspoon paprika
- 1 teaspoon Curry powder
- ½ cup Pine nuts
- 12 ounces Puff pastry
- To garnish
- cilantro (leaves)
Preparation steps
1.
Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
2.
Heat 2 tbsp oil in a pan and fry the pumpkin and onion for 4-5 minutes until golden brown. Add the wine and simmer until almost all the liquid has been absorbed. Remove from the heat.
3.
Mix the pepper, ground paprika, curry powder and pine nuts into the pumpkin. Season with salt and ground black pepper.
4.
Roll out the pastry and cut into four squares (approx. 12x12 cm). Lay the squares on a baking tray lined with baking parchment. Brush with oil and spread the pumpkin mix over them, leaving approx. 1 cm rim uncovered. Bake for approx. 25 minutes until golden brown.
5.
Garnish with coriander leaves. The tartlets may be served with rocket salad if desired.
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