Tomato Soup
with Feta Cheese Fatayer Pastries
A bowl of soup and a cheesy bread - the perfect comfort dinner!
Cals 1016 · Prot 39 · Carbs 108 · Fat 47
Vegetarian
Family Friendly
60 min
A bowl of soup and a cheesy bread - the perfect comfort dinner!
Cals 1016 · Prot 39 · Carbs 108 · Fat 47
Vegetarian
Family Friendly
Ingredients
Tomato soup
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Tomato passata
600 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Honey
15 Grams
Cooking cream
4*
200 ML
Black pepper
0.5 Tsp
Fatayer dough
Plain flour
10*11*
200 Grams
Yeast
5 Grams
Salt
0.5 Tsp
Water
140 ML
Olive oil
1 Tbsp
Fatayer filling
Feta cheese
4*
200 Grams
Fresh parsley
15 Grams
Organic Eggs
5*
2 Piece
Black pepper
0.5 Tsp
Allergens
*15 Celery, *4 Milk, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4241 / 1016 |
| Fats (g) | 47.2 |
| of which saturated (g) | 29.7 |
| Carbohydrates (g) | 108 |
| of which sugars (g) | 26.1 |
| Fibers (g) | 8.1 |
| Proteins (g) | 39.4 |
| Salt (g) | 11.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make dough
Pour the all purpose flour into a bowl. Add yeast and salt, mix well. Gradually add warm water, mixing the dough with clean hands. Add olive oil. Knead the dough for about 5 min until it's not sticky anymore. Form into a ball. Cover with cloth and let sit at room temperature until doubled in size (30 min).
2 Start tomato soup
Peel and chop shallots and garlic. Heat oil in a saucepan and sweat the shallots and garlic with a pinch of salt for 3 min. Add tomato passata, water, vegetable stock cube and honey. Bring to a boil, reduce the heat to low, cover, and let simmer for 15 min.
3 Make filling
Crush the feta cheese in a bowl with a fork. Chop parsley and add to the cheese. Mix in half of the eggs. Season with pepper.
4 Fill fatayer
Preheat the oven to 200°C/180°C fan. Divide the dough into 4 pieces. Roll each piece into a thin oval. Divide the filling on top. Pinch each end to create boat-shaped pastries. Beat the remaining eggs lightly. Brush the dough edges with the beaten eggs.
5 Bake fatayer
Place the fatayer pastries into an oven tin lined with baking paper. Bake in the oven for 15-17 min until cooked through and nicely browned on top.
6 Finish soup
Meanwhile, add the cooking cream to the tomato soup, then puree the soup with a mixer or in a blender until smooth and fluffy. Check the seasoning. Divide the soup to plates and crack some black pepper on top. Serve with the cheese fatayer.
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