Puff Pastry with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 443 mg | (11 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 1 egg white
- 1 small onion
- 1 garlic clove
- 2 Tbsps butter
- 300 grams mixed Mushrooms (such as chanterelles)
- 125 grams Crème fraiche
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Step 1:
Measure all ingredients.
Step 2:
Thaw the puff pastry and cut with a round cookie cutter into 16 pieces about 6 cm (2.5 inches) in diameter.
Step 3:
Use a smaller cookie cutter, about 5 cm (approximately 2 inches) in diameter) to cut circles out from the middle of 8 of the circles
Step 4:
Brush the solid circles with egg whites and top each with a ring of puff pastry. Place on a parchment-lined baking sheet and bake for about 12 minutes.
Remove and let cool.
Step 5:
Peel the onion and garlic, chop finely and saute in melted butter. Clean the mushrooms, chop and add to the pan. Continue to saute until the liquid has evaporated.
Step 6:
Stir in the crème fraîche. Season with salt and pepper and simmer for 3-4 minutes.
Step 7:
Add the parsley.
Step 8 and 9:
Let the mushrooms cool slightly and spoon into the pastry cups. Serve immediately.
