Olive Patties
Nutritional values
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 98 mg | (2 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 150 grams butter
- 1 egg
- salt
- peppers (freshly ground)
- 3 white yellow onion (about 350 grams)
- 2 Tbsps vegetable oil
- ½ lemon (juice)
- ½ tsp Turmeric
- 5 Anchovy fillet
- 100 grams Sour cream
- 50 grams black Olives (stoned)
Preparation steps
On a work surface quickly knead together pastry flour, butter, egg, 1 pinch of salt and 1 crushed garlic clove, wrap in saran wrap and put in refrigerator for about 30 minutes.
Then between 2 sheets of baking paper roll out the pastry about 3 mm thick. Form 18 pastry boats and cut off any excess edges of dough. Grease a cookie sheet.
With a fork prick the dough several time and insert into pre-heated oven (175°C; middle) (approximately 350°F) until golden brown, about 25 minutes. Allow to cool and form.
Peel the onions and cut into thin rings. Heat oil in frying pan and while stirring cook onion rings until translucent. Add lemon juice and turmeric and further cook until the liquid has evaporated, add salt and pepper and let cool. Rinse anchovy fillets, pat dry, chop and mix with the onions.
Mix the creme fraiche with the rest of crushed garlic and season with salt and pepper. Cut olives in half lengthwise. With the cooled pastry boats, on each spoon about 1 teaspoon of creme fraiche and sprinkle with the onion and anchovy mixture. Arrange on a plate and garnish with halved olives.
