Vegetable, Feta and Walnut in Puff Pastry
Healthy, because
Even smarter
Nutritional values
This vegetable dish is a great starter and a very tasty way to eat your vegetables. Especially for children, who often turn away at the sight of their greens, this recipe can be an easy way for them to be excited to eat veggies that provide their bodies with plenty of nutrients.
You can also add some ground turkey or beef to these pasties to increase protein and satiety.
(Percentage of daily recommendation)
| Calorie | 780 kcal | (37 %) | ||
| Protein | 17.71 g | (18 %) | ||
| Fat | 59.8 g | (52 %) | ||
| Carbohydrates | 45.5 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.81 g | (19 %) |
| Vitamin A | 286.58 mg | (35,823 %) | ||
| Vitamin D | 0.61 μg | (3 %) | ||
| Vitamin E | 2.44 mg | (20 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 5.55 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 180.17 μg | (60 %) | ||
| Pantothenic acid | 0.69 mg | (12 %) | ||
| Biotin | 1.52 μg | (3 %) | ||
| Vitamin B₁₂ | 1.02 μg | (34 %) | ||
| Vitamin C | 88.62 mg | (93 %) | ||
| Potassium | 695.85 mg | (17 %) | ||
| Calcium | 367.64 mg | (37 %) | ||
| Magnesium | 55.42 mg | (18 %) | ||
| Iron | 3.31 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.72 mg | (22 %) | ||
| Saturated fatty acids | 23.96 g | |||
| Cholesterol | 128.99 mg |
Ingredients
- For the parcels
- 4 ½ cups
- 1
shallot (finely chopped)
- 1 clove
garlic (finely chopped)
- 1 tablespoon
- 2 slices
- 6 tablespoons
melted butter
- 1
- ¾ cup
- 1 teaspoon
- 1 teaspoon
- ½ cup
chopped Walnut
- 4
Puff pastry (sheets)
- For the dip
- ⅞ cup
- ¼ cup
- 1 tablespoon
- 1 ½ tablespoons
fresh dill weed
Preparation steps
Blanch the cabbage in boiling salted water for around 3 minutes. Drain and rinse. Remove the hard ribs and slice the leaves.
Fry the bread in 2 Tbsp hot butter until golden brown. Pat dry with kitchen paper and mix with the cabbage, shallot-garlic mixture, egg, feta, herbs, and nuts. Season well with salt, ground black pepper, and nutmeg.
Heat the oven to 400°F and line a baking tray with parchment paper.
Spread out the pastry sheets and halve lengthways. Spread some of the cabbage mixture onto the upper end of the pastry sheets and fold the long side over it. Fold the short sides sides in to form a parcel and place the parcels with the short sides down on the prepared baking tray. Brush with the remaining butter and bake for 20-25 min until golden.
To make the dip, mix together the yogurt, sour cream, and lemon juice. Stir in the dill and season with salt and ground black pepper. Remove the parcels from the oven and serve with the dip.
