Pork Pockets
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 194.3 μg | (324 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 334 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 30 grams Puff pastry dough (frozen)
- 200 grams Pork tenderloin
- 2 shallots
- 1 garlic clove
- 1 egg
- 1 egg yolk
- 2 Tbsps vegetable oil
- Pastry flour (for the work surface)
- 100 grams Spinach
- Ground allspice
- salt
- freshly ground peppers
Preparation steps
1.
Peel and mince shallots and garlic. Rinse spinach, drain well and coarsely chop.
2.
Process pork through a meat grinder. Combine pork, egg, spinach, 2-3 pinches of allspice, salt and pepper.
3.
Heat oil in a pan and cook pork for 2-3 minutes, then remove from heat and let cool.
4.
Thinly roll out dough on a floured work surface. Cut out 4 disks of dough, about 12 cm (approximately 4 3/4 inches) in diameter each.
5.
Preheat oven to 180°C (approximately 350°F).
Top 2 pieces of dough with pork mixture. brush edges with water and top with remaining dough. Press well and brush with egg yolk whisked with a little water.
6.
Place dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes. Remove from oven, let rest briefly and serve warm.
