Tuesday, September 2, 2014

Tuna, Egg & Cheese Mini Pies

This is another mini pie recipe which I adored...tuna, egg and cheese filling :) For this batch the kids did not fight for the share with us as they don't really like the taste of tuna. So I packed some for my hubby and balance as my brunch! 

Extra topping....Sriracha sauce & mayonnaise! yumz!






Recipe source : thedomesticgoddnesswannabe
Ingredient (12 mini pies)
Batter
  • 1/2 cup Bisquick mix
  • 1/2 cup milk
  • 2 eggs, lightly beaten

Whisk well all ingredients till smooth.


Filling
  • 2 cans tuna, drained
  • 1 chilli, deseeded & thinly sliced
  • 1 small onion, diced
  • 3 hardboiled eggs, chopped
  • 1 cup shredded cheddar
  • salt & pepper to taste
  • dried herbs for sprinkle

Method
  1. Heat olive oil in a pan, sauté onion till soft and fragrant.
  2. Add chilli and cook briefly. Add in tuna, salt & pepper. Stir to mix. Transfer to a bowl and cool.
  3. Lightly greased muffin pan with corn oil. Add a tbsp of batter, followed by 2 tbsp of tuna filling and chopped eggs followed by tbsp of cheddar cheese. Top with another tbsp of the batter. Sprinkle some dried herbs over.
  4. Bake in preheated oven at 180 deg cel for 30 mins until golden brown.




Monday, September 1, 2014

Chicken & Ham Mini Pies

This is the first time in my life time that I've picked a pack of Bisquick mix off shelf after I read a post from Diana's blog! Just could not resist her varieties of homemade mini pies! This is indeed and awesome delicious pie which is simple and easy to prepare, a great breakfast for the kids and after school snack. 






 

Ingredient
Batter
  • 1/2 cup Bisquick mix
  • 1/2 cup milk
  • 2 eggs, lightly beaten
Method : Whisk well all ingredients till smooth.


Fillings
  • 1 small onion, diced
  • 3/4 cup minced chicken
  • 1/2 cup sweet corn kernels
  • 2 slices honey baked ham, diced
  • 1 cup shredded cheddar
  • 1/2 tsp dried thyme
  • salt & pepper to taste

Method
  1. Heat 1 tbsp olive oil in a pan. Add onion and sauté for 2 mins until fragrant and soft.
  2. Add minced chicken and fry for 3 mins until meat turned white. Season with salt & pepper.
  3. Add in corn and ham. Mix well and fry for another 1 min. Remove from fire and cool down mixture.
  4. Lightly grease 12 muffins cups/pan. Add a tbsp of batter followed by 2 tbsp of chicken & ham filling.
  5. Sprinkle 1-2 tbsp of cheddar over and top with another tbsp of bisquick batter. Sprinkle with black pepper.
  6. Bake in preheated oven at 180 deg cel for 25-30 mins until golden brown.
  7. Cool completely before removing from muffin pan.





Sunday, August 31, 2014

Strawberry Magic Custard Cake

Waving my magic wand in the kitchen again....Strawberry Magic Custard Cake! hehehe....I'm just using the usual Magic Custard Cake  I've did previously, replaced the milk with strawberry flavoured milk and added a teaspoon of strawberry paste. Sweet looking! I actually like it when its still warm as the custard layer tasted wobbly soft. Chilling it though makes it easier for slicing but the custard turned slightly dense. Anyway it is still a lovely custard cake to enjoy :)




Ingredient (8" square cake)
  • 120gm unsalted butter
  • 500ml strawberry milk
  • 4 eggs, separated
  • 120gm icing sugar
  • 1 tbsp water
  • 120gm plain flour
  • 1 tsp strawberry paste
  • 1 tsp vanilla paste
  • icing sugar for dusting

Method
  1. Preheat oven to 180 deg cel. Lightly grease and fully line a 8" square pan with baking paper slightly overhang the edge of the pan.
  2. Melt butter and set aside and cool down slightly. Warm the milk to lukewarm and set aside.
  3. Whip the egg whites till stiff peak formed. Set aside.
  4. In a separate mixing bowl, beat the egg yolks and sugar till light and creamy. Beat in melted butter and water for about 2 mins until evenly incorporated.
  5. Sift in flour and beat until combined. Slowly beat in milk and vanilla paste. Mixture will be watery.
  6. Fold in the beaten egg whites, 1/3 at a time. Fold in till all whites are evenly incorporated.
  7. Pour batter into the prepared pan and bake for 45-50 mins until the top is golden brown, or a skewer inserted comes out clean.
  8. Remove cake from the pan and cool down completely on wire rack. Dust with icing sugar before serving. Best serve chill.

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
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