Pastry Parcels Stuffed with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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)
Preparation steps
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.
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).
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.
