Mushroom-Zucchini Cheese Pockets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 621 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 37 μg | (82 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams)
- 125 milliliters lukewarm milk
- 1 pinch sugar
- 300 grams Pastry flour
- 1 tsp salt
- 1 egg yolk
- 75 grams softened butter
- Pastry flour (for work surface)
- For the filling
- 250 grams button Mushroom
- 2 Zucchini
- 1 onion
- 1 Tbsp olive oil
- 250 grams Mozzarella
- salt
- freshly ground peppers
- 1 egg yolk (for brushing)
Preparation steps
For the dough, mix yeast with milk and sugar. Mix flour with salt in a bowl and create a well. Add yolks, butter and yeast mixture into well and knead with a dough hook until smooth. If needed, add a little flour or milk to reach the desired consistency (the dough should not stick nor should it be crumbly). Form dough into a ball, refrigerate in the bowl covered with foil overnight.
For the filling, trim mushrooms and cut into slices. Rinse zucchini, trim, cut in half lengthwise and cut into slices. Peel onion and chop finely. Heat oil in frying pan and saute onion until translucent. Add mushrooms and zucchini and saute about 5 minutes until resulting liquid is evaporated. Remove from heat and let cool. Cut mozzarella into cubes, mix with vegetables and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Cut cold dough into quarters and roll out on floured work surface into circles each about 20 cm (approximately 8 inches) in diameter. Place the filling on half of each circle, coat edges with a little water, fold into crescents and squeeze the border together into desired shape. Place on a baking sheet lined with parchment paper. Whisk egg yolks with 1-2 tablespoons water and brush pastry with egg wash. Bake in preheated oven until golden brown 30-35 minutes.
