Autumn Vegetable Pastry Squares

Name: Autumn Vegetable Pastry Squares
Total time: 1 h 15 min
Yield: 4
Ingredients: olive oil; 3.333 cups Pumpkin flesh (e. g. Hokkaido, peeled if desired, chopped); 1 onion (chopped); 0.375 cup dry white wine; 1 red pepper (chopped); 1 teaspoon paprika; 1 teaspoon Curry powder; 0.5 cup pine nut; 12 ounces Puff pastry; cilantro (leaves)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 15 min.

Ready in

Calories:

656

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 serving contains
(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 %)

Our nutritional traffic light explained

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

servings

Ingredients: olive oil; 3.333 cups
Pumpkin flesh (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 nut; 12 ounces
Puff pastry

To garnish: cilantro (leaves)

print shopping list

Preparation steps

Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.

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.

Mix the pepper, ground paprika, curry powder and pine nuts into the pumpkin. Season with salt and ground black pepper.

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.

Garnish with coriander leaves. The tartlets may be served with rocket salad if desired.