Puff pastry lattice with vegetables
90 min

Temperature:
Hot
Type of dish:
Vegetables
Meses de temporada*:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Green pepper
0.25 kg
Natural mushrooms
0.25 kg
Onion
0.1 kg
Table salt
2.5 g
Sunflower oil
0.025 l
Mushroom cream
0.5 l
Puff pastry
0.5 kg
Tomato sauce
0.25 l
Onion
0.117 kg
Natural mushrooms
0.1 kg
Sunflower oil
0.003 l
Plain flour
0.023 kg
Vegetable stock
0.5 l
Table salt
2.5 g
Onion
0.083 kg
Garlic, bulb
0.133 ud
Green pepper
0.05 kg
Diced tomato
0.333 kg
Sunflower oil
0.008 l
Elaboration
For this recipe, the following elaborations are needed:
- Prepare a puff pastry and detail it into strips of about 20 cm wide for the base, and of the same width but cut into lattice to cover it. Bake the bases at 220 ºC for 25 minutes.
- Prepare a mushroom cream.
- Prepare a tomato sauce.
- Dice the onion, carrot, green pepper, courgette, aubergine and mushrooms and soften.
- Stir the vegetables and the mushroom cream together.
ASSEMBLY
- Place the vegetables in the centre of the baked puff pastry.
- Cover with the lattice, brush with beaten egg and bake it at 220ºC for 20 minutes.
- Plate up and serve with the hot tomato sauce.
- It may be decorated with a fried leek.
Nutritional information (1 portion)
Energy
652.27
kcal
Carbohydrates
56.91
g
Proteins
10.88
g
Lipids
41.32
g
Fiber
10.0
g
Saturates
9.69
g
Monounsaturated fatty acids
10.6
g
Polyunsaturated fatty acids
20.08
g
Cholesterol
46.04
mg
Calcium
278.88
mg
Iron
5.34
mg
Zinc
1.26
mg
Vitamin A
733.79
ug
Vitamin C
123.19
g
Folic acid
142.59
ug
Salt (Sodium)
1022.72
mg
Sugars
14.21
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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