Polish Savoury Hearts

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Polish Savoury Hearts
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
144
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie144 kcal(7 %)
Protein5.13 g(5 %)
Fat4.84 g(4 %)
Carbohydrates20.37 g(14 %)
Sugar added0 g(0 %)
Roughage1.89 g(6 %)
Vitamin A63.86 mg(7,983 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.02 mg(17 %)
Vitamin B₆0.08 mg(6 %)
Folate83.1 μg(28 %)
Pantothenic acid0.25 mg(4 %)
Biotin1.29 μg(3 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C4.91 mg(5 %)
Potassium161.12 mg(4 %)
Calcium40.12 mg(4 %)
Magnesium16.7 mg(6 %)
Iron1.72 mg(11 %)
Iodine12.38 μg(6 %)
Zinc0.43 mg(5 %)
Saturated fatty acids0.75 g
Cholesterol46.89 mg
Author of this recipe:

Ingredients

for
12
For the dough
2
½ teaspoon
1 teaspoon
2 tablespoons
1 ⅔ cups
For the filling
1 tablespoon
2 cloves
garlic (finely chopped)
1
small onion (finely chopped)
1 cup
1 cup
cooked Lentils
1
small cooked potato (mashed)
For the glaze
1
1 teaspoon
How healthy are the main ingredients?
eggsaltgarliconionLentilsalt

Preparation steps

1.
For the dough: beat together the eggs, salt and baking powder until blended.
2.
Gradually add the flour to form a soft but not sticky dough.
3.
Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Put into a greased bowl, cover with cling film and leave to stand for 1 hour.
4.
For the filling: heat the oil in a frying pan and cook the garlic and onion for about 5 minutes, until softened but not browned. Add the spinach leaves and cook for a few seconds until wilted.
5.
Tip into a bowl and stir in the lentils and potato until well mixed. Season to taste with salt and pepper.
6.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper.
7.
Knead the dough lightly again and roll out as thinly as possible. Cut into 24 hearts with a cutter.
8.
Place a spoonful of filling on 12 hearts. Brush the edges with water and place another dough heart on top. Seal the edges well with by pressing with the back of a fork. Place on the baking tray.
9.
For the glaze: whisk together the egg yolk and water and brush over the hearts. Bake for 20-25 minutes until golden. Serve hot.