Pastry Shells with Vegetable Cream Filling
(Percentage of daily recommendation)
|Calorie||562 kcal||(27 %)|
|Protein||6.72 g||(7 %)|
|Fat||44.97 g||(39 %)|
|Carbohydrates||33.5 g||(22 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.17 g||(1 %)|
|Vitamin A||447.89 mg||(55,986 %)|
|Vitamin D||0.05 μg||(0 %)|
|Vitamin E||1.36 mg||(11 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.09 mg||(8 %)|
|Niacin||1 mg||(8 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||1.95 μg||(1 %)|
|Pantothenic acid||0.07 mg||(1 %)|
|Vitamin B₁₂||0.07 μg||(2 %)|
|Vitamin C||2.5 mg||(3 %)|
|Potassium||110.6 mg||(3 %)|
|Calcium||76.89 mg||(8 %)|
|Magnesium||0.72 mg||(0 %)|
|Iron||1.29 mg||(9 %)|
|Zinc||0.06 mg||(1 %)|
|Saturated fatty acids||18.87 g|
Mix the flour with a pinch of salt, butter and 3-4 tbsp water and knead to a smooth dough. Cover with plastic wrap and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured work surface and cut into shapes slightly larger than small pastry molds and press into the molds. Prick each with a fork several times and bake until golden brown, 12-15 minutes. Remove and let cool.
For the vegetable cream, clean and peel the vegetables and cut into very small cubes. Shortly blanch in boiling salted water, drain, rinse in cold water and drain again well.
Mix the mayonnaise and sour cream and season with salt, lemon juice and pepper. Stir in the vegetables and spoon into the pastry shells. Garnish with chives and serve.