I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday, 16 February 2016

Cheese and Vegetable Puffs.



Cheese and Vegetable Puffs.

Makes 8.

Equipment:
2 large oven trays lined with baking paper.

Here's my weekly vegetarian recipe. These puffs are yummy, quick and nutritious. They would go well with a large bowl of salad or homemade baked beans ( baked beans recipe hidden somewhere on Calories Can't Count).

          Filling.
Grate,
-150g onions,
-250g courgettes,
-200g carrots.
Squeeze out excess liquid otherwise the pastry will be soggy.

Put the vegetable into a large bowl, along with
-200g grated cheese,
-2tbsp chopped parsley,
-paprika,
-salt/pepper.
Mix well to combine and divide into 8 equal portions.

Oven 200c fan forced.

          Pastry.
I used shop bought pastry (2x250g puff pastry but there is a recipe for puff pastry hidden somewhere here too).
Cut 4 rectangles from each sheet.
Spoon on the filling.
Brush the edges with a beaten egg.
Fold over to seal in the filling.
Crimp the edges with a folk.
Brush the top of the pie with the beaten egg.

Bake 25-30 minutes or until golden brown.

Cool on rack.



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