For this 2nd attempt I decided to do another fold over.
The actual cooking is very familiar to me… and the recipe. I have been doing this as a Savory Mince for years to have on a bed of Basmati rice, toasted sandwich or in a Jaffle Maker.
I am using the recipe to work my way through the Assemble Puffs section.
While the wok contents are cooling down prep the tray with baking paper and preheat the oven for 180°
Ready to start and this time instead of quarters we are simple cutting the sheet in half.
As before meat mixture in the top right corner and fold to the left for a triangle.
Trim off excess.
I discovered moving each puff to the baking tray is quite tricky. They stick to the board so I’m using a mini spatula dipped in the egg mix to assist with the transfer.
Baste each puff with egg mix.
Hmm… the fold over thing had increased the puff size from snack to meal size… but all is well. Later on I realised, feeling confident the fold over would better contain the mix I actually ended up spooning in to much increasing the size of the puff. Made a note about that for when I make them next time.
Hmm… the fold over thing had increased the puff size from snack to meal size… but all is well. Later on I realised, feeling confident the fold over would better contain the mix I actually ended up spooning in to much increasing the size of the puff. Made a note about that for when I make them next time.
Managed to fit all eight in the tray.
With them in the oven time to clean-up, wash-up and take a break.
While the puffs were ‘resting’ on the baking tray I went off for a shower and when I returned one was missing – lol
