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
Table salt
0.117 g
Sugar
0.0 kg
Elaboration
Para esta receta son necesarias las siguientes elaboraciones:
- Masa de empanada
- Para el relleno:
- Pochar el ajo, cebolla y pimiento rojo.
- Cuando este pochado, incorporar el vino y dejar reducir.
- Añadir la pulpa de pimiento choricero y el pimentón picante.
- Mezclar con el bonito desmigado y ligar con salsa de tomate.
- Poner a punto el relleno y enfriar.
- 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. Estirar de forma circular.
- Colocar en una placa las masas de base sobre una silicona o papel sulfurizado, extender 150 g del 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
1051.1
kcal
Carbohydrates
116.27
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
171.88
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)
1430.2
mg
Sugars
3.49
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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