Karelian pasties with potato, tuna and onion
Vitamin E
selenium (Se)
manganese (Mn)
Fiber
chromium (Cr)
phosphorus (P)
Description
Hearty rye galettes with tender potato filling, tuna and red onion
- Peel and boil the potatoes in salted water until tender, then mash them.
- Mix rye and wheat flour, add mayonnaise and 1-2 tbsp of water, knead an elastic dough. Let it rest for 10 minutes.
- Slice the red onion into thin half rings and fry in sunflower oil until soft.
- Mix mashed potatoes with tuna, fried onion, rosemary, salt and pepper.
- Roll out the dough into a thin layer and cut out circles 10-12 cm in diameter.
- Place the filling in the center of each circle and pinch the edges, forming an open galette.
- Bake in a preheated oven at 200°C for 15-20 minutes until golden.
628
229 kcal / 100 g
kcal
18.1 g
6.6 g / 100 g
Protein
61.8 g
22.5 g / 100 g
Carbohydrates
34.5 g
12.6 g / 100 g
Fats
3.6 g
1.3 g / 100 g
Ash
9.5 g
3.5 g / 100 g
Fiber
54.5%
Water
3.2 g
1.2 g / 100 g
Sugars
54.8 g
20.0 g / 100 g
Starch
0.35 g
0.13 g / 100 g
Omega-3
10.11 g
3.68 g / 100 g
Omega-6
4.1 g
1.5 g / 100 g
SFA
