Pea Tartlets

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Pea Tartlets
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
319
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie319 kcal(15 %)
Protein5.15 g(5 %)
Fat21.29 g(18 %)
Carbohydrates26.82 g(18 %)
Sugar added0 g(0 %)
Roughage1.77 g(6 %)
Vitamin A635.23 mg(79,404 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.64 mg(22 %)
Vitamin B₆0.04 mg(3 %)
Folate48.35 μg(16 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C5.9 mg(6 %)
Potassium82.15 mg(2 %)
Calcium48.84 mg(5 %)
Magnesium11.53 mg(4 %)
Iron1.68 mg(11 %)
Iodine0.5 μg(0 %)
Zinc0.37 mg(5 %)
Saturated fatty acids12.41 g
Cholesterol49.46 mg

Ingredients

for
4
Ingredients
80 grams butter
150 grams Filo dough
100 grams carrots
salt
100 grams Peas (frozen)
2 Tbsps Yogurt (0.1% fat)
2 Tbsps Crème fraiche
cayenne pepper
2 Tbsps scallions
black peppers (freshly ground)
How healthy are the main ingredients?
carrotsaltcayenne pepper

Preparation steps

1.

Heat butter and brush four wells of muffin pan well. Cut filo dough into 12 equal pieces. Layer three peices into each muffin well, brushing each with oil and press well. Bake in preheated oven at 200°C (approximately 400°F) for about 10-15 minutes or until golden brown. 

2.

Peel carrot and cut  into about 1 cm cubes (approximately 1/2 inch). Blanch in boiing salted water for about 3 minutes, add peas and cook for 1-2 more minutes. Drain, rinse in cold water and drain well. Combine cold vegetables with yogurt and crème fraîche, season with salt and cayenne pepper.

3.

Spread vegetable mixture in pastry shells and sprinkle with chives and freshly ground pepper. Serve.