Onion Stuffed Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 132 mg | (3 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 1 pinch salt
- 7 Tbsps sunflower oil
- 6 medium-large onions
- 1 garlic clove
- 2 tsps Caraway
- salt
- freshly ground peppers
- sugar
- 1 generous pinch Curry powder
- 1 generous pinch ground paprika
- 1 egg yolk
- 2 Tbsps scallions (for serving)
- 200 grams Sour cream (for serving)
Preparation steps
Heat 1/8 liter (approximately 1/2 cup) of water until lukewarm. Mix in flour, salt and 2 tablespoons sunflower oil. Knead into a dough. Continue kneading until smooth and glossy. Cover with a warmed bowl and let rest for 30 minutes. Peel onions, cut in half and then into strips.
Peel garlic and finely chop. Heat 3 tablespoons of sunflower oil and saute onions, garlic, caraway seeds, cumin, salt, pepper, sugar, and paprika for 5-8 minutes. Roll out dough on a floured work surface until 40 x 25 cm (approximately 16 x 10 inches). Dust a tea towel with flour, place dough sheet on top and stretch until 80 x 50 cm (approximately 31 x 20 inches).
Preheat oven to 225°C (approximately 425°F). Spread cooled onion mixture on dough and roll up, starting on narrow side and using tea towel to guide. Seal ends and place seam side down on a baking sheet lined with baking paper. Mix egg yolk with remaining oil and brush on pastry. Bake for 40-45 minutes. Serve hot with sour cream and chives.
