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Ham And Mushroom Pastries Recipe
|Frozen puff pastry sheet||4 , thawed (Store-Bought)|
|Egg||1 , beaten|
|Ham||1⁄4 Pound, diced (110 Gram)|
|Onion||1 , chopped|
|Mushrooms||375 Milliliter, sliced (1 1/2 Cups)|
|Butter||30 Milliliter (2 Tablespoons)|
|Celery stick||1 , chopped|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Tomato paste/Tomato puree||10 Milliliter (2 Teaspoon)|
Serving size: Complete recipe
Calories 4642 Calories from Fat 2695
% Daily Value*
Total Fat 297 g457.6%
Saturated Fat 90 g450%
Trans Fat 0 g
Cholesterol 354.2 mg
Sodium 4990.3 mg207.9%
Total Carbohydrates 364 g121.2%
Dietary Fiber 31.5 g126%
Sugars 38.4 g
Protein 117 g234.6%
Vitamin A 51.8% Vitamin C 69%
Calcium 13.7% Iron 28.5%
*Based on a 2000 Calorie diet
Add celery, parsley, tomato puree and pepper.
Heat until liquid has evaporated.
Remove from heat and cool.
Cut pastry sheets into 9 rounds, using a 4 inch (10 cm) cutter.
Place 1 heaping tbsp (20 mL) of mixture on one half of each round.
Fold over pastry to form half-moon shape.
Press edges together to seal, and use tines of a fork to make crimped edge.
Brush with beaten egg.
Place pastries on baking sheet.
Bake at 425°F (220°C) for 15-20 minutes.