Mushroom and Cheese Stuffed Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,316 cal. | (206 %) | ||
| Protein | 177 g | (181 %) | ||
| Fat | 187 g | (161 %) | ||
| Carbohydrates | 478 g | (319 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.7 g | (99 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 21.2 μg | (106 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 162.3 μg | (271 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 4.7 mg | (427 %) | ||
| Niacin | 71.9 mg | (599 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 518 μg | (173 %) | ||
| Pantothenic acid | 21.2 mg | (353 %) | ||
| Biotin | 184.1 μg | (409 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 4,180 mg | (105 %) | ||
| Calcium | 1,720 mg | (172 %) | ||
| Magnesium | 285 mg | (95 %) | ||
| Iron | 18.1 mg | (121 %) | ||
| Iodine | 273 μg | (137 %) | ||
| Zinc | 19.2 mg | (240 %) | ||
| Saturated fatty acids | 90.3 g | |||
| Uric acid | 646 mg | |||
| Cholesterol | 1,435 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 pinch salt
- 1 egg
- 250 grams Pastry flour
- For the filling
- 80 grams Bacon (in slices)
- 600 grams button Mushroom
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- 100 grams Blue cheese
- 100 grams freshly grated Hard cheese (such as Cheddar)
- 3 eggs
Preparation steps
Mix flour with a pinch of salt. Form into a mound on a flat work surface and create a well in the center. Crack egg into well and distribute butter (cut into small pieces) in the flour. Chop ingredients together with a knife until crumbly. Knead with hands until dough is smooth. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling, cut bacon crosswise into strips. Rinse mushrooms, set 5 aside and cut remaining into thin slices.
Saute mushrooms in hot butter and remove from pan. Add bacon strips and fry until crispy. Place mushrooms back in pan and cook for about 2 minutes. Season with pepper and stir in parsley. Remove from heat.
Stir in blue cheese cubes, grated cheese and eggs.
Preheat oven to 180°C (approximately 350°F).
Knead dough on a floured surface into a square measuring 30 x 30 cm (approximately 12 x 12 inches). Press into a greased loaf pan, letting excess hang over. Pour in mushroom filling, fold over excess dough to close and cut off remaining dough. Cut remaining dough into stars.
Brush surface with beaten egg yolk and top with stars. Press on lightly and brush with egg yolk. Bake for about 45 minutes on middle rack, covering with aluminum foil after 30 minutes if needed.
Remove and allow to cool in the tin. Gently remove, place on a serving plate and slice to serve garnished with reserved mushrooms.
