Shanghai cake made of filo pastry with paksoi, peppers, snow peas, chicken fillet and coriander

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the mangetouts and peppers into strips. Clean, wash and cut the paksoi into slices or strips depending on size. Wash the meat and pat dry. Heat oil in a pan. Fry the meat until golden brown, turning it over. Season with pepper.

2. 2

   Add the soy sauce and braise in the closed pan at medium heat for about 4 minutes. Remove the meat and steam the prepared vegetables in the soy sauce for approx. 3 minutes. Remove the pan from the heat and allow the vegetables to cool slightly. Wash the coriander, shake dry and chop coarsely. Use a fork to tear the meat into strips or cut it into small pieces. Add eggs, meat and coriander to the pan and mix with the vegetables. In the meantime melt butter in a small pan. Grease a muffin tin (12 troughs). Cut the dough into squares (approx. 9 x 9 cm). Brush each pastry sheet with butter. Put 3 pastry sheets in each hollow and spread vegetable-meat-pan in it.

3. 3

   Add eggs, meat and coriander to the pan and mix with the vegetables. In the meantime melt butter in a small pan. Grease a muffin tin (12 troughs). Cut the dough into squares (approx. 9 x 9 cm). Brush each pastry sheet with butter. Put 3 pastry sheets in each hollow and spread vegetable-meat-pan in it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Take the muffin tray out of the oven, let it rest for 5 minutes and remove the muffins from the tin

4. 4

   5 minutes waiting time

Nutrition Facts

KCAL
200 kcal

CARBS
20 g

FATS
8 g

PROTEINS
12 g