Pastry Parcels Stuffed with Mushrooms

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Pastry Parcels Stuffed with Mushrooms
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
431
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie431 cal.(21 %)
Protein10 g(10 %)
Fat26 g(22 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E7.2 mg(60 %)
Vitamin K4 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.1 mg(7 %)
Folate33 μg(11 %)
Pantothenic acid1 mg(17 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C2 mg(2 %)
Potassium185 mg(5 %)
Calcium62 mg(6 %)
Magnesium18 mg(6 %)
Iron1 mg(7 %)
Iodine12 μg(6 %)
Zinc0.8 mg(10 %)
Saturated fatty acids10.2 g
Uric acid33 mg
Cholesterol147 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams Pastry flour
2 eggs
50 grams butter
15 large shiitake mushrooms
1 sprig rosemary
1 sprig Sage
75 grams Ricotta cheese
lemon juice
salt
peppers
vegetable oil (for frying)
How healthy are the main ingredients?
Ricotta cheeserosemarySageeggshiitake mushroomsalt

Preparation steps

1.

For the pastry, melt 40 grams of butter (approximately 1 ounce) and separate the eggs.

Combine the flour with the egg yolks, the melted butter, a pinch of salt and 5 tablespoons of lukewarm water. Bring together to form an elastic dough.

Cover the bowl with foil and leave to rest for 30 minutes.

Wipe the mushrooms and remove the stems.

2.

For the filling, heat the remaining butter and sauté the mushrooms over low heat until soft.

Pluck the rosemary from the stems and finely chop with 4 leaves of sage. Mix the herbs with the ricotta and season with pepper, salt and lemon juice.

Envelop the mushrooms with the mixture.

Roll out the dough thinly on a floured surface and cut out 15 circles of about 14 cm in diameter (approximately 5 1/2 inches).

3.

Brush the edges with the egg white. Place the stuffed mushrooms in the middle and fold over the opposite sides. Press the edges together firmly.

Fill a pot 3 fingers deep with oil and bake the mushroom parcels slowly until golden. Drain on absorbent paper and serve immediately.