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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine onion and salami in a medium frypan and stir over high heat for 3 mins or until onion is soft and salami is crisp. | 2. Stir tomato and pepper into pan and stir over medium heat for 2 minutes. | 3. Stir in puree, bring to the boil, then simmer, uncovered for about 15 mins, or until mixture is thick. | 4. Remove from heat and cool to room temperature. | 5. Using a 8cm round cutter, cut 16 rounds from pastry. Place 1 heaped teaspoon of mixture into the centre of each round and brush edges with egg. | 6. Fold the rounds in half and press the edges to gether to enclose the filling. | 7. Place on a lightly greased oven tray and brush with remaining egg. | 8. Bake at 190.C for approx 12 mins or until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	64.0	14.944	1.76	0.16
spanish salami	60	g	chopped	53.4	0.0	11.88	0.3
tomato puree	1/2	cup		47.5	11.225	2.0625	0.2625
puff pastry	2	sheets		2734.2	223.93	36.26	188.65
tomato	1		peeled chopped	62.068999999999996	13.7631	3.2384	0.5397
red pepper	1/2		chopped	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755

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