Chicken and Vegetable Stuffed Pastries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,324 cal. | (63 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 98 g | (84 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 58 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 381 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 bunch scallions (cut into small pieces)
- 2 Tomatoes (peeled and finely diced)
- 1 green Hungarian wax pepper (cored and cut into strips)
- ½ bunch flat-leaf parsley (finely chopped)
- 100 grams frozen Peas
- 250 grams Chicken breasts
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- ¼ tsp cilantro
- 1 tsp Wine vinegar
- 1 egg yolk
- 1 egg
- 6 slices frozen Puff pastry dough
- 1 egg
- Pastry flour
Preparation steps
Thaw pastry sheets on a floured surface. Preheat oven to 220°C (approximately 425°F).
Cut chicken breasts into 1.5 cm (approximately 3/5-inch) cubs. Heat oil in a pan and brown chicken. Sprinkle with salt and pepper to taste. Stir in scallions, tomatoes and green peppers and cook over medium heat for 2 minutes. Stir in peas and cook for 1 more minute. Season with salt and pepper to taste and mix in cilantro, vinegar and parsley. Allow to cool and stir in 1 egg yolk.
Line two large baking sheets with parchment paper. Roll each sheet of dough into a 22 by 16 cm (approximately 6-inch by 8-inch) rectangle. Brush the edges with egg white. Add the filling to the center of each sheet of dough. Fold one half of dough over and firmly press edges to seal into a pocket.
Lay pockets on baking sheet. Mix egg yolk with 1 teaspoon water and brush over pastry. Prick each pocket several times with a fork and place in a hot convection oven at 200°C (approximately 400°F) for about 25 minutes, until golden brown. Serve hot.
