Tarts with Cheese, Eggs, and Turkey

ingredients
Zupa Rimi soļanka 480g
1 Ola
150 grami Vājpiena biezpiens
120 grami Milti (Es izmantoju pilngraudu kviešu miltus. Miltu daudzums ir atkarīgs no tā cik “slapjš” ir biezpiens - mīklai ir pavisam nedaudz jālīp pie rokām)
40 grami Sviests
30 grami Adžika "Pūres" (vai tomātu pasta)
1 tējkarote Cepamais pulveris
Sāls
Zupa Rimi soļanka 480g
2 Olas
100 grami Olu baltums
3 Vārītas olas
180 grami Vārīti burkāni
120 grami Siers 10% (vai arī cits liess siers, līdz 18%)
100 grami Tītara fileja
15 grami Dilles
14 grami Ķiploki
Garšaugi, garšvielas pēc izvēles
Sāls
preperation
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First, boil the eggs and carrots. Prepare (fry) the meat.
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Prepare the dough for the tartlets: Blend the egg and curd into a smooth mixture. Add the soft butter, adjika, spices, and flour with baking powder and knead the dough. Wrap the dough in cling film and place in the fridge for 30 minutes.
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Prepare the filling: Grate the eggs and carrots, finely chop the meat and dill, and mince the garlic. Add the eggs and egg whites. Mix everything.
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Remove the dough from the fridge, divide it into 7 equal parts, place them in tart tins (I got 56-57 g each) and form the edges. Place the filling in the middle (I got 115-119 g in each).
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Bake in the oven at 175-180 °C for ~30-40 minutes.
nutritional_value
product_weight - 1024g.
serving_count - 7.0
1 serving_contains:
Kilokalorijas (Kcal) 251.9 | |
percent_from_needed_in_day* | |
Ogļhidrāti (OH) 12.6g. | 5% |
Olbaltumvielas/Proteīni (OB) 16.0g. | 32% |
Tauki (T) 14.1g. | 22% |
calory_description |