Spanish Pasties

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Spanish Pasties
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
524
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie524 kcal(25 %)
Protein21.27 g(22 %)
Fat33.29 g(29 %)
Carbohydrates35.33 g(24 %)
Sugar added0.52 g(2 %)
Roughage1.13 g(4 %)
Vitamin A308.74 mg(38,593 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.5 mg(45 %)
Niacin11.72 mg(98 %)
Vitamin B₆0.44 mg(31 %)
Folate133.82 μg(45 %)
Pantothenic acid1.24 mg(21 %)
Biotin5.39 μg(12 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C20.06 mg(21 %)
Potassium286.07 mg(7 %)
Calcium68.63 mg(7 %)
Magnesium31.04 mg(10 %)
Iron2.92 mg(19 %)
Iodine22.56 μg(11 %)
Zinc1.94 mg(24 %)
Saturated fatty acids18.03 g
Cholesterol237.94 mg

Ingredients

for
8
For the pastry
ounce Yeast
4 tablespoons warm milk
1 pinch sugar
2 ½ cups all-purpose flour
1 pinch salt
2 egg yolks
1 cup butter
For the filling
1 tablespoon Oil
1 onion (finely chopped)
1 clove garlic (finely chopped)
1 red Bell pepper (finely chopped)
2 tablespoons Jalapeño
14 ounces ground Turkey
salt
peppers
1 egg (beaten)
4 tablespoons Crème fraiche
1 tablespoon tomato puree
1 bunch parsley
Chili powder
1 tablespoon breadcrumbs
2 egg yolks (beaten)
How healthy are the main ingredients?
Turkeyparsleygarlicsugarsaltonion

Preparation steps

1.
For the pastry: crumble the yeast and mix with the milk and sugar. Put the flour into a bowl and make a well in the centre. Add the egg yolks, butter and yeast mixture and knead to a smooth, heavy dough. Add a little more flour or milk if necessary (the dough should be neither sticky nor crumbly). Shape into a ball, put into the bowl, cover with clingfilm and chill overnight.
2.
For the filling: heat the oil and gently cook the onion and garlic until soft. Add the red pepper and jalapenos and cook for 5 minutes.
3.
Add the meat and cook, breaking it up with a fork to brown right through. Season with salt and pepper.
4.
Mix together the egg, creme fraiche, tomato purée and chopped parsley and stir into the meat mixture. Add a few breadcrumbs if the mixture is too soft. Season with salt and pepper and add chilli powder to taste.
5.
Roll out the dough thinly on a floured surface and cut out 12-15 cm|4"-6" circles with a round cutter.
6.
Put a little of the filling in the middle of each circle, fold the pastry over the filling and press the edges together firmly (decorate the edges with the prongs of a fork or roll the edges over to make a decorative twist).
7.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking tray.
8.
Whisk the egg yolks with 1-2 tbsp water and brush over the dough.
9.
Place on the baking tray and bake for 15-20 minutes, until golden brown. Serve hot or cold.