Malaysian puff pastry with chili (Chili Bites)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash spring onions and chillies and dab dry. Clean and chop the spring onions. Deseed and chop the chilli pepper. Cut bacon into small cubes. Grate cheese finely.

2. 2

   Mix butter and cheese with the whisk of the hand mixer. Stir in egg, spring onions, chili and bacon. Finally add flour, stir in with the dough hooks of the hand mixer and season the mixture with a little salt if necessary. Let it rest for about 1 hour. Take the puff pastry out of the fridge and let it rest for about 10 minutes. Unroll the puff pastry with the baking paper and place it on a baking tray. Spread the dough evenly with the cheese mixture. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes until crispy brown. Allow the finished pastry to cool for approx. 5 minutes, then cut in half lengthwise and cut the halves into approx. 15 strips each.

3. 3

   Unroll the puff pastry with the baking paper and place it on a baking tray. Spread the dough evenly with the cheese mixture. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes until crispy brown. Allow the finished pastry to cool for approx. 5 minutes, then cut in half lengthwise and cut the halves into approx. 15 strips each. Leave to cool and serve as a snack, e.g. with a mango chutney or as a salad

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
120 kcal

CARBS
6 g

FATS
10 g

PROTEINS
4 g