Chard Pockets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,542 cal. | (73 %) | ||
| Protein | 34.18 g | (35 %) | ||
| Fat | 86.49 g | (75 %) | ||
| Carbohydrates | 171.87 g | (115 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.51 g | (25 %) |
| Vitamin A | 2,599.35 mg | (324,919 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.21 mg | (68 %) | ||
| Vitamin B₁ | 0.75 mg | (75 %) | ||
| Vitamin B₂ | 0.82 mg | (75 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 72.65 μg | (24 %) | ||
| Pantothenic acid | 0.78 mg | (13 %) | ||
| Biotin | 23.72 μg | (53 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 130.24 mg | (137 %) | ||
| Potassium | 2,190.33 mg | (55 %) | ||
| Calcium | 351.16 mg | (35 %) | ||
| Magnesium | 315.46 mg | (105 %) | ||
| Iron | 14.59 mg | (97 %) | ||
| Iodine | 1.14 μg | (1 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 25.93 g | |||
| Cholesterol | 81.44 mg |
Ingredients
- Ingredients
- 100 grams melted butter
- 100 milliliters olive oil
- 100 milliliters fresh squeezed Orange juice
- 1 tsp salt
- 500 grams Pastry flour
- Pastry flour (for the work surface)
- 1 kilogram Swiss chard
- 1 Tbsp salt
- ½ bunch scallions
- 2 Tbsps raisins
- 2 Tbsps Pine nuts
- 2 Tbsps olive oil
Preparation steps
Combine the olive oil, melted butter and orange juice with 100 ml (approximately TK cups) of lukewarm water and salt. Gradually add the flour until the mixture forms a smooth dough. Knead well with the dough hook of an electric hand mixer. Cover and let rest for 15 minutes.
Rinse the chard and shake dry. Cut out the stem and chop. Cut the leafy greens into 2 cm wide strips. Put in a bowl with salt and let sit for 15 minutes.
Rinse the scallions and cut into rings. Squeeze the chard and mix with scallions, raisins, pine nuts and oil.
Divide the dough into 8 portions and shape into balls. Roll out the balls on a floured surface to flat patties about 17 cm (approximately 6 1/2 inches) in diameter.
Top the dough with the filling, fold in half and press the edges together. Twist the dough slightly upwards to form a decorative pattern on the dough edge.
Place the dumplings on a lined baking tray and bake in an oven preheated to 160°C (approximately 320°F) for 40 minutes. Remove, let cool slightly and serve warm.
