Grain Pastry Calzone

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Grain Pastry Calzone
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 3 h.
Ready in
Calories:
790
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie790 kcal(38 %)
Protein38.67 g(39 %)
Fat30.68 g(26 %)
Carbohydrates93.95 g(63 %)
Sugar added2.1 g(8 %)
Roughage15.64 g(52 %)
Vitamin A6,676.29 mg(834,536 %)
Vitamin D1.69 μg(8 %)
Vitamin E18.24 mg(152 %)
Vitamin B₁0.65 mg(65 %)
Vitamin B₂2.01 mg(183 %)
Niacin12.09 mg(101 %)
Vitamin B₆1.58 mg(113 %)
Folate1,381.36 μg(460 %)
Pantothenic acid1.2 mg(20 %)
Biotin3.84 μg(9 %)
Vitamin B₁₂1.86 μg(62 %)
Vitamin C191.53 mg(202 %)
Potassium3,904.29 mg(98 %)
Calcium1,007.63 mg(101 %)
Magnesium566.43 mg(189 %)
Iron22.05 mg(147 %)
Iodine64.99 μg(32 %)
Zinc5.52 mg(69 %)
Saturated fatty acids16.58 g
Cholesterol260.73 mg

Ingredients

for
4
For the dough
2.333 cups gluten-free bread flour (plus extra for dusting)
2 tablespoons dried Milk powder
2 teaspoons sugar
1 ½ teaspoons salt
1 teaspoon quick-rising active dry yeast
3 eggs
2 tablespoons warm water
¼ cup butter (melted)
For the filling
8 cups Frozen Spinach (thawed)
1 ¼ cups Feta (crumbled)
1 tablespoon chopped mint
salt
peppers
½ cup cooked Quinoa
To glaze
1 egg yolk
1 tablespoon water
Sea salt
Sea salt
How healthy are the main ingredients?
FetaSpinachQuinoasugarmintsalt

Preparation steps

1.
For the dough: put the dry ingredients in a mixing bowl and stir to combine.
2.
Whisk together the eggs and water and stir into the dry ingredients with the butter. Mix well to form a soft dough.
3.
Shape into a ball and put into an oiled bowl. cover with oiled cling film and leave to rise in a warm place for about 1 hour.
4.
Turn out onto a floured surface and knead gently. Roll into a rectangle about 2.5cm|1" thick and 23cm|9" long.
5.
For the filling: drain the spinach and squeeze out the excess liquid, then add the feta, mint, quinoa and seasoning to taste.
6.
Line a baking tray with non-stick baking paper.
7.
Beat together the egg yolk and water.
8.
Spread the spinach mixture over the dough, leaving a 2.5cm|1"margin around the edges and brush the edges with beaten egg yolk.
9.
Fold the dough over the filling and crimp the edges, pressing well to seal. Leave to rise in a warm place for 30-40 minutes.
10.
Heat the oven to 190°C (170° fan) 375°F gas 5.
11.
Brush the top of the loaf with beaten egg yolk. Sprinkle with sea salt.
12.
Bake for 30-35 minutes until golden and cooked through. Place on a wire rack to cool.