Crisp Savory Filo Sachets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 7.76 g | (8 %) | ||
| Fat | 6.97 g | (6 %) | ||
| Carbohydrates | 8.7 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.84 g | (3 %) |
| Vitamin A | 216.57 mg | (27,071 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 2.17 mg | (18 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 16.91 μg | (6 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 0.95 μg | (2 %) | ||
| Vitamin B₁₂ | 0.67 μg | (22 %) | ||
| Vitamin C | 6.93 mg | (7 %) | ||
| Potassium | 67.79 mg | (2 %) | ||
| Calcium | 17.23 mg | (2 %) | ||
| Magnesium | 6.1 mg | (2 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2.67 μg | (1 %) | ||
| Zinc | 1.37 mg | (17 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Cholesterol | 20.35 mg |
Ingredients
- Ingredients
- 4 leaves Filo dough
- 1 small onion
- 4 garlic cloves
- 2 Tbsps vegetable oil
- ½ bunch parsley
- ½ bunch mint
- 250 grams Ground beef (or lamb)
- 1 tsp sweet ground paprika
- Nutmeg
- ½ tsp ground cilantro
- 1 grated carrot
- 1 Tbsp lemon juice
- salt
- peppers
- Pastry flour
- 1 Tbsp melted butter
- vegetable oil (for frying)
- 1 egg white
Preparation steps
Brush 2 sheets of dough with melted butter. Top each with another pastry sheet and cut into 10x10 cm (approximately 4 x 4 inch) squares.
Peel onion and garlic and finely chop.
Heat 2 tablspoons oil in a pan and saute the onion with garlic until translucent and not browned. Transfer to a bowl. Rinse herbs, shake dry, pluck leaves and finely chop. Brown the ground beef. Add the carrots, onion mixture, paprika, nutmeg, coriander and lemon juice and mix well. Season with salt and pepper.
Heat the oil for frying in a saucepan or a deep fryer to 180°C (approximately 350°F).
Spoon 1-2 tablespoons of filling in the center of the dough squares, brush the edges with some egg white. Collect the edges of the dough twist slightly and pinch to close. Fry the sachets in batches being careful not to crowd the pan until the sachets are golden brown. Lift out with a slotted spoon and drain on kitchen paper. Serve immediately.
