Pastries with Savory Pork Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 350 grams Puff pastry dough (frozen)
- 600 grams Pork tenderloin (ready to cook)
- 1 shallot
- 2 garlic cloves
- 1 Tbsp dried pickled Tomatoes (in oil)
- 1 Tbsp black pitted Olives
- 2 sprigs Basil
- 2 Tbsps olive oil
- 125 milliliters dry white wine
- salt
- freshly ground peppers
- Pastry flour (to dust work surface)
- 30 grams melted butter
Preparation steps
Defrost puff pastry. Preheat oven to 200°C (approximately 400°F). For the filling, rinse pork tenderloin, pat dry, trim if necessary and cut into very small cubes. Peel shallot and garlic and chop finely. Drain tomatoes and olives well and chop. Rinse basil, shake dry and cut leaves into thin strips. Heat oil in a skillet and sauté pork on all sides, stirring constantly.
Add shallot, garlic, tomatoes and olives to pork, sauté briefly and deglaze skillet with wine. Let filling mixture simmer over medium heat for 5 minutes, season with salt and pepper and stir in basil. Spread out puff pastry on a lightly floured surface, roll thin and cut into squares about 10 x 10 cm (approximately 4 x 4 inches). Cover half of each pastry square with filling mixture and brush pastry edges with water. Fold pastry sheets over to cover filling and press edges firmly to seal. Set filled pastries on a baking sheet lined with parchment paper. Brush pastries with melted butter and bake until golden brown, 20-25 minutes. Remove pastries from oven and serve immediately.
