Hand Pies with Tomato, Hazelnut and Rosemary Filling
Hand pies with tomato, hazelnut and rosemary filling - Vegan snacks with hearty interior. Perfect for a mid afternoon energizer. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The antioxidant lycopene contained in tomato paste can protect the body's cells can help protect against certain types of cancer as well as premature aging.
Those who do not follow a vegan diet can also replace the vegetable yogurt alternative with cow, sheep or goat milk yoghurt.
(Percentage of daily recommendation)
| Calorie | 107 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 198 mg | (5 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 cup Spelt flour (+ more for dusting)
- 1 cup Soy yogurt
- 3 tsps olive oil
- 2 tsps Baking powder
- salt
- 1 shallot
- 6 Tbsps Tomato paste
- 2 sprigs rosemary
- 3 Tbsps Hazelnuts
- peppers
Preparation steps
Knead 1 cup of flour with yogurt alternative, 2 teaspoons oil, baking powder and 1 pinch of salt until a dough forms. Roll out the dough thinly on a floured work surface (if necessary) approx. 1/4 inc thick and cut out 12 circles with approx. 3inc diameter using a glass.
Peel and finely dice the shallot. Heat the remaining oil in a frying pan. Sauté the diced shallots for 2 minutes at medium heat. Remove from heat and mix with tomato paste. Finely chop the rosemary and hazelnuts, add to the tomato paste mixture and season with salt and pepper.
Place about 1 teaspoon of filling on each of the dough circles, fold them in the middle and press the sides together with a fork.
Bake hand pies in a preheated oven at 200 °C/ 400°F (convection 180 °C/ 375°C) for 20 minutes.
