Croissant filled with minced meat
90 min
Allergens:
Ingredients for 5 portions
Calculate portions
Minced meat
0.2 kg
Onion
0.05 kg
Red wine
0.0 l
Block cheese
0.05 kg
Strong flour
0.125 kg
Plain flour
0.125 kg
Water
0.1 l
Table salt
3.75 g
Flour enhancer
2.5 g
Yeast
12.5 g
Powdered milk
10.0 g
Butter
0.01 kg
Margarine puff pastry
0.15 kg
Onion
0.167 kg
Garlic, bulb
0.267 ud
Green pepper
0.1 kg
Diced tomato
0.667 kg
Sunflower oil
0.017 l
Elaboration
- Prepare the croissant dough (rolled fermented dough).
- Make a tomato sauce.
- Chop the onion, the leek and the carrot into brunoise for the Bolognese.
- Chop the meat.
- Cut the cheese into slices.
To prepare the Bolognese:
- Simmer the onion and the carrot first and once half done, add the leeks.
- Once the vegetables are simmered, add the minced meat over high heat and sautée, add the red wine, the salt and the spices.
- Add a small amount of tomato sauce to bind.
SET UP
- Spread the Bolognese on a croissant layer, place a layer of sliced cheese on top and cover with another croissant layer.
- Trim the edges and cut into portions without breaking.
- Bake the filled croissant being careful not to brown them too much.
- Decorate the plate with a little hot tomato sauce and place the croissant on the side.
Nutritional information (1 portion)
Energy
700.02
kcal
Carbohydrates
58.03
g
Proteins
18.88
g
Lipids
42.84
g
Fiber
5.94
g
Saturates
13.44
g
Monounsaturated fatty acids
12.69
g
Polyunsaturated fatty acids
14.63
g
Cholesterol
108.07
mg
Calcium
244.25
mg
Iron
3.99
mg
Zinc
2.45
mg
Vitamin A
189.28
ug
Vitamin C
41.98
g
Folic acid
140.55
ug
Salt (Sodium)
685.46
mg
Sugars
13.42
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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