Empanadas
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
731
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 27.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 yellow Bell pepper
- ½ bunch parsley
- 1 can Tuna in oil
- salt
- 2 Tbsps olive oil
- ½ tsp Chili powder
- 450 grams frozen Puff pastry dough (10 slices)
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
1.
Rinse the peppers, cut in half, remove the seeds and cut into small cubes. Peel and finely chop the onion. Rinse the parsley, shake dry and chop. Drain the tuna. Heat the olive oil and sauté the onion. Add the tuna and peppers and fry for 2 minutes while stirring. Season with salt, chili powder and parsley and let cool. Preheat the oven to 200°C (approximately 400°F).
2.
Thaw the puff pastry. Halve into 20 rectangles. Line a baking sheet with parchment paper. Fill each rectangle with 1 teaspoon of filling on one half, fold over the other half and press the edges firmly together with a fork. Spread onto the baking sheet at some distance apart. Mix the egg yolk with the milk and brush the surface of the empanadas. Bake 25 minutes until crispy.
