Doreen's Savoury Puffs
photo by MsPia
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
12 puffs
ingredients
- 2 large eggs
- milk
- 1⁄2 cup oil
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt (or seasoned salt)
- 1⁄2 teaspoon coarse black pepper
- 1 teaspoon rosemary, very finely chopped (or sub with dried herbs)
- hot pepper, a little, like cayenne (optional)
-
Toppings to choose from
- fried onions or bacon
- cooked leftover minced meat or ketchup
- cooked curried minced meat
- chopped cooked chicken or mayonnaise
- seasoned canned tuna
directions
- Heat oven to 180 deg C/350 deg F.
- Grease a 12-hole muffin tin, or use 2 patty pans to get smaller snacks, but they'll be harder to handle.
- Beat the 2 eggs, and pour into a measuring cup.
- Fill up to a full cup with milk. (Be careful not to mistake egg foam for liquid, so squint well at your measuring jug and make sure you have a cup of liquid).
- Pour mixture into a mixing bowl.
- Add the oil, then the flour, baking powder, salt, pepper and herbs if used.
- Mix well until smooth and mixed.
- (NOTE: my electric beaters did not work well with this choux-like batter -- it kept creeping up the beaters. I found it easier to mix this with a spoon or a strong spatula. Then it hit me: Doreen never had a luxury like an electric mixer in her life. She would have mixed it by hand anyway).
- Fill each well-greased muffin hole not more than 1/3rd full. It's easiest to use a spoon and clean fingers. Don't worry because the batter won't spread evenly.
- Add one of the toppings given above, pressing in lightly with your fingers, else it tends to roll off as the snack rises in the oven. Especially important if using minced meat -- press it inches.
- Bake in preheated oven for 20 - 25 minutes, until puffed and golden.
- Best served warm, but can be made ahead and gently warmed up again in an oven.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).