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Peach and Pecan Empanadas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.4435
Energy (kCal)2590.396
Carbohydrates (g)242.3179
Total fats (g)166.557
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Roll out pastry on a lightly floured counter. Cut out 8 six inch circles (can use a saucer as a guide). | 3. Place the peaches in a heatproof bowl and pour over enough boiling water to cover. Leave for a few seconds, then drain and peel off the skins. Halve the peaches, remove the pits and slice the flesh. | 4. Place a spoonful of sour cream on one half of each pastry circle and top with a few peach slices. Sprinkle over a little brown sugar and some nuts. Brush all around the edge with the beaten egg, fold the pastry over the filling and press the edges together to seal. Crimp the edges with a fork and prick the tops. | 5. Place on a baking sheet, brush with beaten egg and sprinkle with the superfine sugar. Bake for 20 minutes or until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    puff pastry 12 ounces thawed 1898.316 155.4714 25.1748 130.977
    purpose flour - - - -
    peach 3 180.18 44.0748 4.2042 1.155
    cream 2/3 cup sour 303.6 7.0993 3.7413 29.67
    brown sugar 4 tablespoons 136.8 35.3124 0.0432 0.0
    pecan 4 -5 tablespoons toasted chopped 0.0 0.0 0.0 0.0
    egg 1 beaten 71.5 0.36 6.28 4.755
    superfine sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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