Fried Mackerel Turnovers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,522 cal. | (120 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 238 g | (205 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 147.7 mg | (1,231 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the crust
- 400 grams Pastry flour
- ½ cube fresh Yeast
- 2 Tbsps vegetable oil
- ½ tsp salt
- For the filling
- 150 grams tomato puree
- 1 Tbsp vegetable oil
- 1 onion
- 1 garlic clove
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- 2 Tomatoes
- 1 Mackerel (ready to cook)
- 1 l vegetable oil (for frying)
Preparation steps
For the crust, mix yeast with about 200 ml lukewarm water until smooth. Mix flour, oil and 1/2 teaspoon salt in a bowl, add yeast mixture and knead to a smooth dough with an electric hand mixer. Cover dough and let stand in a warm place for about 45 minutes.
For the filling, simmer mackerel in lightly salted boiling water for about 15 minutes. Drain mackerel and peel off meat. Rinse and chop tomatoes. Peel and chop onion and garlic. Mix mackerel meat, tomatoes, onion and garlic and season with salt and pepper.
Mix oil and tomato puree, stir into filling and mix well.
Knead dough on a floured surface, roll out thinly and cut into 10 cm squares (approximately 4 inch squares). Spread filling onto dough squares and fold in half diagonally into triangles. Firmly press turnover edges with the tines of a fork to seal.
In a large saucepan, heat oil for frying (oil is hot enough when small bubbles appear). Fry turnovers in batches until golden brown and drain on paper towel. Keep finished turnovers warm in oven preheated to 70°C (approximately 150°F). Serve turnovers with tomato sauce if desired.
