Sometimes I have this urge of eating puff pastry type of crust. If you don’t know what puff pastry is, it’s the type of crust use for Portuguese egg tarts for example. It’s fluffy, crispy & layered. When baked, it will swell up into many layers.
Because I’m a lazy person, I don’t make my own puff pastry. I buy them from Giant hypermarket. They come in square shape sheets of 10. Surely I want to try making puff pastry from scratch but not now. Wait till I’m inspired. Haha
Here’s my chicky & porky potatoes puffs. I make half a dozen with 3 chicky flavor and 3 porky flavor.
Also in the mini puffs are mashed potatoes, mushroom, shallots, tomatoes, spring onions, coriander, cheddar cheese, butter, dried rosemary & oregano.
Feel free to experiment with your own favorite ingredients.
I always use cheddar cheese whether it’s in this puffs or my pasta because I don’t buy any other cheese. Hahaha And I don’t add any salt in this recipe because cheddar cheese is tasteful enough. Only add a little soy sauce in my chicky & porky.
To make a round dough fit into my muffin pan, I use a cup that’s the same diameter of the muffin hole. Put the cup onto the dough sheet and cut the dough with a knife with extra 0.5cm to spare.
I pre-cooked the chicky, porky & mushroom so that I don’t have to sit & wait & worry whether they’re well-baked in the oven. Smart or not?
Baked at 180 degree C for 30 minutes until golden brown.
3 mini puffs is good for one person. Though I would like to remind you to make extra. It won’t be enough for later! Oh remember to fill your fillings to the brink, top the filling with last punch of cheese, butter & coriander.
p/s: chicky = chicken, porky = pork