Pepper Pockets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 234 mg | (6 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 yellow Bell pepper
- 1 stalk Celery
- 2 scallions
- 1 Tbsp olive oil
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 400 grams Puff pastry dough
- 50 grams grated Parmesan
- 1 egg yolk
Preparation steps
Rinse peppers. Remove seeds and ribs and dice. Rinse and chop celery. Rinse spring onions and slice into small rings. Heat oil in a pan and cook vegetables for 4-5 minutes, until slightly soft. Remove from heat, stir in crème fraîche and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Thinly roll out dough and cut out 6 circles, about 12 cm (approximately 4 /4 inches) in diameter. Place on a lined baking sheet. Top with vegetables, leaving a small margin free. Sprinkle cheese onto vegetables. Use remaining dough to cut 6 slightly smaller circles. Cover vegetables with smaller pastry circles and press to seal. Whisk egg yolk and a little water and brush onto pastries. Bake until golden brown, about 25 minutes. Remove and serve warm.
