Kerri's Savoury Bread Cases and Fillings
Ready In: 1 hr
Yields: 24 bread cases
Ingredients
- 1 loaf white bread, square sliced
- 125 g light butter, melted
Basic filling
- 60 g light butter
- 1⁄3 cup plain flour
- 2 cups skim evaporated milk
- 1 teaspoon mustard
- salt & pepper
- 1⁄2 teaspoon paprika
- 1 tablespoon parsley, chopped
- 1 tablespoon shallot, chopped (green onions)
Salmon filling
- 1 (250 g) can salmon, drained
- cheese, grated (optional)
Asparagus filling
- 1 (470 g) can asparagus, drained
- 60 g cheese, grated
Directions
- Using electric knife remove crusts.
- Press slices into patty tins, brush with butter.
- Bake in moderate oven 180degC (350degF)(lower if fan forced) 12 – 15mins or until golden brown.
- Allow to cool in tins.
- Basic white sauce; melt butter and whisk in flour, cook for 1 minute; add milk slowly, off stove, while whisking; put back on stove and heat to boiling, whisking all the time; add mustard, pepper, salt, paprika, parsley and shallots - and whatever other ingredients you wish.
- Spoon prepared filling into cases, place on oven trays.
- Bake 180degC (350degF) unless fan forced, 12 mins or until filling is heated through.
- Salmon filling; Add salmon, and cheese if you are using, to basic filling.
- Asparagus filling; Stir until cheese melts so work quickly before basic sauce gets cool; add to basic sauce.
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