Mexican Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 250 grams butter
- 1 egg
- 1 pinch salt
- Pastry flour (for the work surface)
- olive oil (for greasing)
- Pastry flour (for dusting)
- For the filling
- 4 scallions
- 1 garlic clove
- 4 Bell pepper (red and green)
- 200 grams Kidney beans (canned)
- 200 grams Corn kernel (canned)
- 2 eggs
- 100 grams acid Whipped cream
- 150 grams grated Cheddar cheese
- salt
- Chili powder
Preparation steps
For the dough: Place flour on the work surface and create a well in the center. Add pieces of butter, egg and salt to well and quickly knead into a smooth dough. Add cold water or flour, as needed. Shape into a ball, wrap in plastic and chill for about 30 minutes.
For the filling: Rinse and slice scallions. Peel and mince garlic. Rinse peppers, quarter, remove seeds and ribs, peel and dice. Drain and rinse beans and corn in a colander. Combine prepared ingredients and set some aside for garnish. Combine eggs, sour cream and cheddar and season with salt and chili powder, then fold into prepared ingredients.
Preheat oven to 180°C (approximately 350°F). Grease the wells of a muffin tin with oil and dust with flour.
Divide dough into 12 portions and roll each into a circle on a floured surface. Press a piece of dough into each muffin well. Add filling.
Bake for about 25 minutes, until golden brown. Remove from oven, let cool slightly and serve warm or cold.
