Puff Pastry with Mexican Filling
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
302
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 8.05 g | (8 %) | ||
| Fat | 19.94 g | (17 %) | ||
| Carbohydrates | 23.81 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.45 g | (12 %) |
more nutritional values
| Vitamin A | 32.45 mg | (4,056 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.29 mg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 5.67 mg | (47 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 75.6 μg | (25 %) | ||
| Pantothenic acid | 0.63 mg | (11 %) | ||
| Biotin | 2.22 μg | (5 %) | ||
| Vitamin B₁₂ | 0.26 μg | (9 %) | ||
| Vitamin C | 7.45 mg | (8 %) | ||
| Potassium | 374.41 mg | (9 %) | ||
| Calcium | 58.11 mg | (6 %) | ||
| Magnesium | 30.65 mg | (10 %) | ||
| Iron | 1.49 mg | (10 %) | ||
| Iodine | 2.85 μg | (1 %) | ||
| Zinc | 0.84 mg | (11 %) | ||
| Saturated fatty acids | 4.69 g | |||
| Cholesterol | 9.11 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 Avocados
- 1 Tomato
- 1 garlic clove
- 1 Red onion
- 4 Tbsps lemon juice
- 2 splashes Worcestershire sauce
- salt
- 1 Tabasco sauce
- 150 grams Kidney beans (canned)
- 100 grams Tuna (canned)
- 350 grams Puff pastry dough
- butter (for the pan)
- 60 grams freshly grated Cheddar cheese
- 1 Nacho (Crisps)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400 °F). Halve 2 avocado, remove seeds and mash the pulp. Rinse the tomatoes and cut into cubes and peel and finely chop the garlic and onions. Puree the avocado with tomato, garlic, onion and 3 tablespoons lemon juice and season with Worchester sauce, salt and hot-pepper sauce. Drain the beans and tuna in a colander and mix with the avocado puree.
2.
Roll out the puff pastry, line the buttered pan and prick several times with a fork. Bake until golden brown, about 25 minutes. Let cool slightly.
3.
Remove the flesh from the remaining avocado and dice finely. Drizzle with remaining lemon juice. Spread the avocado cream on the puff pastry, sprinkle with cheese and avocado cubes and top with the chips.
