Empanada vegetariana de pisto
Allergens:
Ingredients for 5 portions
Calculate portions
Pastry dough
0.25 kg
Onion
0.25 kg
Green pepper
0.25 kg
Natural mushrooms
0.083 kg
Diced tomato
0.25 kg
Table salt
4.167 g
Eggs
0.167 ud
Elaboration
Para esta receta son necesarias las siguientes elaboraciones:
- Masa de empanada.
- Para el relleno:
- Pochar la cebolla, el pimiento verde, el champiñón, la berenjena y el calabacín, todo por ese orden.
- Cuando esté bien pochado añadir el tomate triturado, dejar que se cocine el conjunto.
- Poner a punto de sal y reservar.
- Para el montaje:
- Dividir la masa en diez partes iguales de 150 g.
- Estirar con el rodillo o con la estiradora dejando un grosor de 3 mm. Estiraremos de forma circular.
- Colocar en una placa las masas de base sobre una silicona o papel sulfurizado, extender el relleno en la mitad de la base y cerrar la empanada sobre si misma formando una empanadilla grande, pintar con huevo batido y hornear a 180 ºC hasta que la masa esté hecha, unos 40 minutos.
- Dejarla reposar 15 minutos.
Nutritional information (1 portion)
Energy
317.82
kcal
Carbohydrates
37.23
g
Proteins
7.14
g
Lipids
14.68
g
Fiber
4.17
g
Saturates
2.02
g
Monounsaturated fatty acids
10.58
g
Polyunsaturated fatty acids
1.47
g
Cholesterol
30.69
mg
Calcium
105.63
mg
Iron
2.31
mg
Zinc
0.64
mg
Vitamin A
56.04
ug
Vitamin C
72.87
g
Folic acid
73.4
ug
Salt (Sodium)
581.39
mg
Sugars
4.21
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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