Tunisian Cheese Pastry Appetiser
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Garlic press, 1 Long-handled spoon, 1 Measuring cups
Preparation steps
1.
Brush a shallow baking tin (approx. 28 cm in diameter and 3 cm high) with oil and line with the sheets of pastry, overlapping them.
2.
Wash and dry the chicken.
3.
Peel and finely dice the onion. Heat 2 tbsp oil and sweat the onion until translucent. Add the chicken, fry briefly, then add approximately 250 ml water, cover and simmer for about 45 minutes, until the meat comes off the bones. Take out of the liquid, take the meat off the bones and tear up. Remove the skin if you wish. Mix the meat with 6 eggs, the parsley, cheese and soft cheese. Hard boil the remaining eggs, then drop into cold water, shell and chop finely. Add to the filling. Season with salt and pepper and add cinnamon to taste, then spread the filling on the pastry. Fold the ends of the pastry over the filling so that it is well covered. Brush with a little olive oil. Bake in a preheated oven (160°C) for about 30 minutes, until golden brown. Take out of the oven, leave to cool slightly and serve lukewarm.
