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Ingredients
Pastry with Guacamole Dip
- For the guacamole
- 1 small onion
- 2 fresh chili peppers (green)
- 3 ripe Avocados
- 2 Limes
- ½ bunch fresh mint
- salt
- black freshly ground pepper
- For the pastry
- 1 pkg Filo dough (rectangular)
- 250 grams butter
- 50 grams Sesame seeds (mixed black and white)
- salt
For the guacamole, peel onion and chop fine. Rinse chile peppers, slice lengthwise, remove seeds and dice small. Cut avocados lengthwise, remove pits and scoop out flesh. Cut limes and squeeze juice. Rinse mint, shake dry and finely chop leaves. Place avocado pulp, lime juice and mint into a blender and purée. Stir in onion and chili peppers. Season with salt and pepper. Garnish with mint leaves.
For the pastry, melt butter over a hot water bath. Take a Filo dough sheet and coat with butter. Place another sheet on top and coat with butter. Continue in this fashion utilizing the entire package. Place a thick coating of butter on the uppermost layer and sprinkle with salt and sesame seeds. Cut into rectangles and place on a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (approximately 400°F) for about 10 minutes until golden. Remove from oven, arrange on a plate and serve with guacamole.
(Percentage of daily recommendation)
| Calorie | 964 cal. | (46 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |