Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (8 ounces / 225 g ) shredded Wisconsin Ackawi cheese
- ½ cup (120 ml ) chopped fresh parsley
- ¼ cup (60 ml) chopped onion
- 1 egg white , slightly beaten
- ¼ teaspoon (1.25 ml) ground red pepper
- 2 sheets frozen puff pastry ,
Directions
Combine cheese, parsley, onion, egg white, and red pepper; set aside.
On a lightly floured surface, roll 1 sheet pastry into a 12 x 12- inch (30 x 30 cm ) square; cut into 16 ea. 3 x 3-inch (7.5 x 7.5 cm) squares.
Place 1 tablespoon (15 ml) cheese mixture on each square; fold pastry over each filling, forming a triangle. Seal edges with tines of a fork; place on an ungreased baking sheet .
Bake at 400°F (200°C) for 10 minutes or until golden brown. Repeat process with second sheet of puff pastry.
Serve warm.