6 Serves
76 Mins
Finely chop the onion and garlic using a chefs knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
166 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
32 mg / 1,250 mgPotassium
185 mg / 4,700 mgSodium
56 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat olive oil in a large skillet over medium heat and sauté the onion and garlic until translucent.
Add the seafood mixture to the skillet and cook until just opaque, then season with salt and pepper.
Assemble the pastilla by layering the dough in a round baking pan, adding the seafood filling, and folding the edges to seal.
Bake in a preheated oven until the pastry is golden brown and crispy.
0
g4
g0
g
Danish