Herb and Egg Parcels

0
Average: 0 (0 votes)
(0 votes)
Herb and Egg Parcels
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
301
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie301 kcal(14 %)
Protein9.02 g(9 %)
Fat21.65 g(19 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage0.53 g(2 %)
Vitamin A202.38 mg(25,298 %)
Vitamin D1.76 μg(9 %)
Vitamin E4.45 mg(37 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.25 mg(23 %)
Niacin0.27 mg(2 %)
Vitamin B₆0.04 mg(3 %)
Folate51.78 μg(17 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C10.76 mg(11 %)
Potassium135.94 mg(3 %)
Calcium36.29 mg(4 %)
Magnesium6.6 mg(2 %)
Iron2.14 mg(14 %)
Iodine52.8 μg(26 %)
Zinc0.25 mg(3 %)
Saturated fatty acids4.82 g
Cholesterol154 mg

Ingredients

for
4
Ingredients
4
2 handfuls
1 handful
1
1
2 tablespoons
Nutmeg (freshly grated)
4 leaves
Brick dough (Tunisian pastry) (about 25 cm diameter)

Preparation steps

1.

Soft boil the eggs for about 6 minutes. Drain the eggs and peel.

2.

For the filling, rinse the herbs, shake dry, pluck the leaves and finely chop. Peel the shallot and garlic, and finely chop. Heat 1 tablespoon olive oil in a pan and saute the onion and garlic in it until translucent. Mix in the herbs and let cool. Season with salt and nutmeg.

3.

Place brick pastry sheets on work surface, place the half of the filling in the center of each sheet and top with an egg. Cover with the remaining filling and brush the sheet margins with water. Fold each brick sheet into a parcel and press the edges together. Brush the parcels with the remaining olive oil and place the parcels with the seam side down on a baking sheet lined with parchment paper. 

4.

Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 10 minutes until golden brown.

5.

Remove the parcels from the oven and serve lukewarm.

Tags