Mushroom Stuffed Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 204 mg | (5 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- salt
- 10 grams Yeast
- 1 generous pinch sugar
- Pastry flour
- 250 grams fresh Porcini mushroom (or chanterelles)
- 1 small onion
- 30 grams butter
- 1 egg
- salt
- freshly ground peppers
- 2 Tbsps olive oil (for frying)
- 30 grams butter
Preparation steps
Mix flour with yeast, salt, sugar and 150 ml (approximately 2/3 cup) of lukewarm water and knead into a smooth dough. Let rise for 20 minutes.
Meanwhile, for the filling, clean mushrooms and slice thinly. Peel onion and dice finely. Heat 30 grams (approximately 1 ounce) of butter in a pan and fry onions until translucent. Stir in mushrooms and fry for 1 minute. Whisk egg, pour over mushrooms, and fry until cooked, stirring constantly. Season liberally with salt and pepper.
Melt the remaining melt butter and keep warm. Knead dough and shape it into 8 equal-sized balls. Cover with a cloth. Roll each ball out on a floured surface into a circle about 24 cm (9 1/2 inches) in diameter. Place mushroom mixture on one half of each circle, fold other half over, smooth flat and pinch edges.
Heat olive oin in a frying pan. Fry pastries on both sides until golden brown, then immediately brush with butter and serve. Pastries may be eaten by hand.
