Carrots in Pastry
The vitamin A contained in the carrots strengthens the eyes and the immune system, and type 1050 wheat flour contains twice as many minerals as normal white flour.
Possible variations: Instead of using tomato paste, you can also spread 1/2 teaspoon of herb cream cheese (20 % fat in dry matter) on each slice of ham. Instead of the carrots you can also use thick asparagus spears or thick strips of courgette - both do not need to be pre-cooked.
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 22 mg |
Ingredients
- Ingredients
- 11 carrots (about about 100 grams)
- 500 grams Pastry flour
- 1 sm package Dry yeast
- salt
- 3 Tbsps olive oil
- 10 slices cooked ham (each about 20 grams)
- 10 tsps Tomato paste
- 10 slices Gouda (each about 30 grams)
- 4 Tbsps
- 3 Tbsps Sesame seeds
Preparation steps
Peel the carrots. Finely grate 1 carrot; put aside the rest for serving. Mix grated carrot with flour and dry yeast in a mixing bowl.
Mix 200 ml (approximately 1 cup) lukewarm water, 1 teaspoon salt and the oil and knead with the dough hook of a hand mixer to a smooth dough. If the dough is too stiff, add some water.
Knead until the dough is no longer sticky. Dust with flour, cover and let rise in a warm place until doubled in bulk, about 30 minutes.
Meanwhile, bring 200 ml (approximately 1 cup) of salted water to boil in a large pot. Add carrots and cook, covered, over medium heat in boiling salted water until al dente, 10-12 minutes. Set aside 10 carrots and let drain.
Spread each ham slice with 1 teaspoon tomato paste and cover with 1 cheese slice. Place 1 carrot in the middle of each and roll up to enclose.
Divide yeast dough into 10 equal portions and roll each into oblong patties. Place prepared carrot portions on top and wrap well.
Line a baking sheet with parchment paper. Brush pastry rolls with milk, sprinkle some sesame roll around in and spread the rolls on the sheet. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown, about 15 minutes. Serve hot or lukewarm.