Empanada de bonito picante (Refrigerado - Take away)

Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
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
Elaboration

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)
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.