Mushroom and Leek Pockets with Sesame Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams fresh Mushrooms (such as porcini or chanterelle)
- 1 garlic clove
- 1 sprig thyme
- 1 sprig rosemary
- 1 stalk Leeks
- 30 grams butter
- salt
- freshly ground peppers
- 350 grams Puff pastry dough
- Pastry flour (for rolling surface)
- 1 egg (separated)
- 100 grams Sesame seeds
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the mushrooms and cut very small. Peel the garlic and finely chop. Rinse the herbs, shake dry, pluck off the leaves and chop finely. Rinse the leeks and cut in half lengthwise. Rinse again thoroughly under running water and slice. Heat the butter in a pan, add the mushrooms, garlic, leeks, and herbs. Sauté for 3 to 4 minutes, until tender and any liquid is completely evaporated. Season with salt and pepper and remove from the heat.
Roll out the pastry on a floured surface and cut into 10 x 10 cm (approximately 4 x 4 inch) squares. Brush the edges with egg white. Place the mushroom mixture on the bottom half, fold up the edges and roll up. Brush the rolls with the beaten egg yolk, roll in the sesame seeds to coat and bake for 15 to 20 minutes, until golden. Remove and allow to cool slightly before serving.
