Empanada de bonito picante (Refrigerado - Take away)
Allergens:
Ingredients for 5 portions
Calculate portions
Onion
0.375 kg
Garlic, bulb
1.5 ud
Red pepper
0.15 kg
Tuna in oil, crumbs
0.25 kg
White wine
0.05 l
Chorizo pepper pulp
0.025 kg
Chilli pepper
1.0 g
Tomato sauce
0.25 l
Olive oil
0.075 l
Table salt
7.5 g
Pastry dough
0.75 kg
Eggs
1.0 ud
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 the pastry dough.
For the filling:
- Poach the onion, mix with the crumbled tuna and add tomato sauce.
SET UP
- Divide the dough into two equal parts and stretch with a rolling pin, leaving a thickness of 3 mm.
- Place one piece of the dough on a plate on silicone or greaseproof paper, spread the filling, and close the patty with the other half, brush with a beaten egg and bake at 180°C until the dough is done, about 40 minutes.
- Let it rest for 15 minutes and cut it into 3x3 cm pieces.
Nutritional information (1 portion)
Energy
1051.03
kcal
Carbohydrates
116.25
g
Proteins
32.84
g
Lipids
46.94
g
Fiber
8.16
g
Saturates
6.7
g
Monounsaturated fatty acids
30.52
g
Polyunsaturated fatty acids
7.63
g
Cholesterol
115.02
mg
Calcium
171.87
mg
Iron
4.46
mg
Zinc
1.67
mg
Vitamin A
173.52
ug
Vitamin C
39.45
g
Folic acid
137.53
ug
Salt (Sodium)
1421.13
mg
Sugars
3.47
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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