Grain and Woodland Veg Pastry Cups
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
151
calories
Calories
Nutritional values
1 tartlet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 151 kcal | (7 %) | ||
| Protein | 3.39 g | (3 %) | ||
| Fat | 8.91 g | (8 %) | ||
| Carbohydrates | 14.81 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.77 g | (6 %) |
more nutritional values
| Vitamin A | 86.94 mg | (10,868 %) | ||
| Vitamin D | 0.27 μg | (1 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.82 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13.52 μg | (5 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 0.01 μg | (0 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 0.26 mg | (0 %) | ||
| Potassium | 151.72 mg | (4 %) | ||
| Calcium | 12.12 mg | (1 %) | ||
| Magnesium | 13.72 mg | (5 %) | ||
| Iron | 0.75 mg | (5 %) | ||
| Iodine | 7.5 μg | (4 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 4.96 g | |||
| Cholesterol | 42.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the pastry
- ½ cup Brown rice flour
- 0.333 cup Buckwheat flour
- 0.333 cup quinoa flour
- 1 ½ teaspoons xanthan gum
- ½ teaspoon salt
- 0.333 cup unsalted butter (diced)
- 1 large egg (beaten)
- 3 tablespoons water
- For the filling
- 1 shallot (finely chopped)
- 1 stick Celery (chopped)
- 5 ounces Mixed Mushrooms (, button, cremini, chanterelle, oyster, shiitake, sliced)
- salt
- peppers
- To garnish
- crisply fried onion
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 6-8 tartlet tins.
2.
For the pastry: combine the flours, xanthan gum and salt in a mixing bowl. Rub in the butter and until the mixture resembles breadcrumbs.
3.
Add the egg and mix, then gradually add the water, mixing until the dough forms a ball. Wrap in cling film and chill for 30 minutes.
4.
Roll out the dough on a floured surface and cut out rounds to fit the tins. Line the tins with the pastry and prick the bases with a fork.
5.
Bake for 10 minutes. Remove from the oven and place on a wire rack to cool.
6.
For the filling: heat the oil in a frying pan and gently cook the shallots and celery for about 2 minutes.
7.
Add the mushrooms, season with salt and pepper, and cook for 5 minutes until tender. Add a little water if the pan is too dry.
8.
Divide the filling amongst the tartlet cases and bake for 10 minutes until the pastry is cooked.
9.
Sprinkle the fried onion over the tops and serve immediately.
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