Filled Pastry Bake for Celiacs

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Filled Pastry Bake for Celiacs
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
420
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie420 kcal(20 %)
Protein41.24 g(42 %)
Fat13.64 g(12 %)
Carbohydrates31.33 g(21 %)
Sugar added0 g(0 %)
Roughage1.99 g(7 %)
Vitamin A31.94 mg(3,993 %)
Vitamin D0.16 μg(1 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.51 mg(46 %)
Niacin27.75 mg(231 %)
Vitamin B₆0.94 mg(67 %)
Folate62.33 μg(21 %)
Pantothenic acid2 mg(33 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C51.57 mg(54 %)
Potassium684.17 mg(17 %)
Calcium46.51 mg(5 %)
Magnesium54.1 mg(18 %)
Iron2.99 mg(20 %)
Iodine1.34 μg(1 %)
Zinc1.98 mg(25 %)
Saturated fatty acids2.73 g
Cholesterol99.16 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
olive oil (plus extra for brushing)
1
small onion (thinly sliced)
1
small, red Bell pepper (seeds removed, chopped)
1
small, yellow Bell pepper (seeds removed, chopped)
2 cups
button Mushrooms (sliced)
3.333 cups
skinless Chicken breasts (cubed)
2 teaspoons
2 tablespoons
¾ cup
3 teaspoons
freshly chopped thyme
8 sheets
gluten-free phyllo pastry (filo)
To serve
How healthy are the main ingredients?
olive oilonionMushroomChicken breastthymecarrot

Preparation steps

1.
Heat the oil in a frying pan and cook the onion and peppers until just tender.
2.
Add the mushrooms and cook for 6-8 minutes, until golden. Transfer the vegetables to a plate.
3.
Add the chicken to the pan and cook, stirring often, for 5 minutes until browned. Return the vegetables to the pan with the mustard. Stir until well combined.
4.
Sprinkle the flour over the chicken mixture and stir until well combined. Remove the pan from the heat.
5.
Slowly stir in the stock, then return to the heat and stir until the mixture comes to a boil. Simmer for 1 minute. Remove from the heat and cool.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
7.
Place a sheet of filo pastry on a flat surface. Brush with olive oil. Fold the pastry short end to short end.
8.
Spread some of the chicken mixture on the edge of the pastry. Roll the pastry once, then fold in the sides and continue to roll until a sausage roll shape is formed. Place on the baking tray. Repeat with the remaining pastry and filling.
9.
Brush with olive oil and bake for 15-20 minutes, until the pastry is crisp and golden.
10.
Serve with new potatoes, green beans and carrots.