• low fat 1.22g 1.22%
  • low sat fat 0.39g 0.39%
  • med salt 346.66mg 0.34%
  • low sugar 3.03g 3.03%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 180°C.
  2. Combine potato, onion, carrot, beans, parsley, cheese and chutney together. Mix thoroughly.
  3. Lay one sheet of filo pastry on a dry chopping board with the longest side of the pastry facing you.
  4. Lightly spread with milk. Lay the second pastry sheet on top and spread with milk. Repeat this process with another two pieces of pastry.
  5. With a sharp knife cut the pastry into five strips.
  6. Place 1 tablespoon of the vegetable mixture on the bottom of each pastry strip and fold up into a triangle.
  7. Lay the triangles on a lightly greased tray. Lightly spray tops with canola oil and sprinkle paprika on top.
  8. Bake for 30 minutes or until golden brown in colour.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
244.70g
100.00g
Energy (kJ)
1474.13kJ
602.43kJ
Protein (g)
17.08g
6.98g
Total fat (g)
2.98g
1.22g
- Saturated fat (g)
0.96g
0.39g
- Polyunsaturated fat (g)
1.14g
0.47g
- Monounsaturated fat (g)
0.68g
0.28g
Cholesterol (mg)
4.43mg
1.81mg
Carbohydrate-available (g)
59.49g
24.31g
CarbohydrateSE (g)
59.49g
24.31g
- Sugars (g)
7.42g
3.03g
Water (g)
148.01g
60.49g
Dietary fibre (g)
7.71g
3.15g
Thiamin (mg)
0.28mg
0.12mg
Riboflavin (mg)
0.12mg
0.05mg
Niacin (mg)
1.88mg
0.77mg
Niacin equivalents (mg)
5.43mg
2.22mg
Vitamin C (mg)
13.64mg
5.57mg
Total folate (ug)
42.97ug
17.56ug
Total vitamin A equivalents (ug)
88.63ug
36.22ug
Retinol (ug)
11.48ug
4.69ug
Beta carotene equivalents (ug)
461.59ug
188.64ug
Sodium (mg)
848.26mg
346.66mg
Potassium (mg)
588.20mg
240.38mg
Magnesium (mg)
56.61mg
23.14mg
Calcium (mg)
175.66mg
71.79mg
Phosphorus (mg)
268.46mg
109.71mg
Iron (mg)
2.91mg
1.19mg
Zinc (mg)
1.63mg
0.67mg

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This page has been produced in consultation with and approved by: Cabrini Hospital - Nutrition Department

Last updated:

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