Pastry Filled with Meat and Cabbage, Russian Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 208 mg | (5 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 450 grams Puff pastry dough (frozen)
- 250 grams Green cabbage
- 80 grams cooked Beets (vacuum-packed)
- 300 grams mixed Ground meat
- 300 grams Sour cream
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- 1 egg (separated)
- 2 Tbsps Whipped cream
Preparation steps
Thaw the puff pastry. Preheat the oven to 200°C (approximately 400°F).
Rinse the cabbage, trim, remove the hard stalk and cut into small cubes. Cut the beetroot into small cubes and mix with the cabbage, minced meat and 120 grams (approximately 4 ounces) of sour cream. Season with salt and pepper.
Roll out the puff pastry on a floured surface and with a pastry cutter cut squares (each about 6 x 6 cm, approximately 2 1/2 x 2 1/2 inches). Put a teaspoon of the filling on top, coat the edges with egg white and fold the pastry squares to triangles. Press the edges firmly and place the packets on a baking sheet lined with parchment paper. Whisk the egg yolk with the cream and brush the pastry. Bake in preheated oven until golden brown, 25-30 minutes.
Mix the remaining sour cream with dill, salt and pepper to taste and serve with stuffed pastry.
