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Autumn Vegetable Pastry Squares

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Autumn Vegetable Pastry Squares
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
656
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie656 kcal(31 %)
Protein9.8 g(10 %)
Fat43.51 g(38 %)
Carbohydrates53.64 g(36 %)
Sugar added0 g(0 %)
Roughage4.46 g(15 %)
Vitamin A878.1 mg(109,763 %)
Vitamin D0 μg(0 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.37 mg(34 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.2 mg(14 %)
Folate92.4 μg(31 %)
Pantothenic acid0.38 mg(6 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35.49 mg(37 %)
Potassium508.83 mg(13 %)
Calcium46.01 mg(5 %)
Magnesium35.41 mg(12 %)
Iron4.42 mg(29 %)
Iodine1.05 μg(1 %)
Zinc0.91 mg(11 %)
Saturated fatty acids10.69 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
Pumpkin flesh (e. g. Hokkaido, peeled if desired, chopped)
1
onion (chopped)
cup
1
red pepper (chopped)
1 teaspoon
1 teaspoon
½ cup
12 ounces
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.