Swiss Chard and Feta Puff Pastry Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 79 mg | (2 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough (frozen)
- 200 grams Swiss chard
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- peppers (freshly ground)
- 150 grams Feta
- 1 egg (separated)
- 2 Tbsps black Sesame seeds
- 2 Tbsps light Sesame seeds
Preparation steps
Thaw puff pastry. Preheat the oven to 200°C (approximately 400°F).
Wash swiss chard and shake dry. Cut the leaves including the white stem ends into fine strips. Peel shallot and garlic, chop finely and sweat in a pan of hot oil. Add chard, sauté and season with salt and pepper. Pull from heat, strain resulting liquid and leave to cool slightly. Cut feta into small cubes and mix with swiss chard.
Roll out puff pastry on a floured work surface and cut thin strips approximately 5x10 cm (approximately 2x4 inches). Spread the swiss chard filling on the pastry leaving a small edge free. Brush the edge with beaten egg whites, fold dough over the filling and roll up into rolls. Pinch edges together and place rolls on a baking sheet lined with parchment paper. Brush pastry with egg yolk and sprinkle with sesame seeds. Bake in preheated oven for about 15-20 minutes. Remove to cool and serve on a plate.
