Empanadas with Peas and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 53.4 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 50 grams Lard
- ⅛ l olive oil
- salt
- 500 grams Pastry flour
- For the filling
- 3 Tomatoes
- 1 garlic clove
- 2 Tbsps finely diced Bacon
- 4 Tbsps olive oil
- 500 grams Frozen pea
- 1 Tbsp chopped parsley
- 1 Tbsp scallions
- salt
- freshly ground peppers
Preparation steps
For the filling, blanch the tomatoes in boiling water for a few seconds, peel, halve, remove the seeds and chop. Peel the garlic and finely chop. Heat the olive oil in a saucepan and fry the bacon with garlic. Add the tomatoes and cook briefly. Add the thawed peas and sauté for 3-5 minutes, until al dente. Stir in the chives and parsley and season with salt and pepper.
For the dough, place the lard, oil, about 125 ml (approximately 1/2 cup) of water in a bowl, add a pinch of salt and mix well. Knead by hand and gradually add just enough flour so that a malleable, smooth dough is formed. Divide the dough into 6 portions. Remove a small piece of dough (about 1/3) from each portion and set aside. From the remaining dough, form 6 balls, set on a lightly floured work surface and make a well in the center of each. Press the dough from the center outward so that a round bowl with a flat bottom is formed.
Spread the prepared filling into each dough bowl. From the remaining dough, make 6 dough circles and place on the bowls. Squeeze the edges together to seal, while pulling up slightly and gently roll inward.
Place the empanadas on a lined baking sheet, prick the center of each empanada with a fork and bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes. Remove from the oven and serve hot.
