Baked Pastry Rolls Filled with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 500 grams double grip Pastry flour (such as Wiener Griessler)
- 40 grams fresh Yeast
- 250 milliliters water
- salt
- 1 tsp sugar
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 500 grams Ground meat
- 100 milliliters Beef broth
- 1 tsp dried thyme
- salt
- freshly ground peppers
- 2 egg yolks
- Pastry flour (for dusting)
Preparation steps
Pour the flour on a work surface. Make a well in the center and crumble the yeast in it. Add sugar to the yeast and sprinkle the salt on the flour. Pour hot water on the yeast and dissolve the yeast in it. Then add the remaining water and knead into a smooth dough. (The dough should be smooth and elastic.) Add a little warm water, if necessary. Cover and let rise in a warm place about 1 hour.
Saute the ground meat fry in hot oil until crumbly. Add shallot, thyme and garlic and saute together. Mix in the tomato paste and deglaze with broth. Let simmer, approximately 10 minutes so almost all of the liquid has evaporated. Season heavily with salt and pepper. Remove from heat and let cool slightly.
Knead the dough again and roll out on a floured surface about 2 mm (approximately 1/16 inch) thick to form a rectangle (about 15x80 cm) (approximately 6x31 inches). Spread the meat mixture evenly on the dough and roll up. Brush the ends with egg yolk and press firmly to seal. Then cut the roll into about 20 equal pieces and press ends together. Brush with egg yolk and place on a baking sheet lined with parchment paper. Bake in and oven preheated to 200°C (approximately 375°F) convection/ 225°C (apprxomately 425°F) convention for about 20 minutes until golden brown. Let cool slightly and serve.
