Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Puff Pastry Bowls
- 10pcs Mini Puff Pastry, medium size
- Fritatta Mixture
- 50g Anchor Unsalted Butter (melted)
- 100g Diced Onion
- 80g Sliced Garlic
- 100g Sliced Shiitake Mushroom
- 80g Anchor Extra Yield Cooking Cream
- Fine Salt, to taste
- 1g Course Black Pepper
- 5nos Eggs
- 80g Anchor Shredded Colby & Cheddar
Instructions
- Using the non stick medium size muffin tray, place on top the puff pastry and bake in preheated oven with the temperature of 200°C for around 15-20 minutes
- Remove the baked puff pastry from the muffin tray & let cool down aside for later use
- In a pan, heat butter and then add in onion, garlic and shiitake mushroom. Ensure to cook until all ingredients caramelized & aromatic
- Remove all ingredients aside to cool down
- In a bowl, add in the cooked ingredients together with cream, salt, course black pepper, eggs & cheddar
- Mix all ingredients well, set aside
- Pour in 3/4 full the Fritatta Mixture into the puff pastry bowls that are still inside the muffin tray
- Bake it inside a preheated oven with the temperature of 180°C for around 20-25 minutes or until the fritatta surface turns into golden brown & properly baked right until the middle part
- Remove from oven then let it rest on wire rack, serve hot & enjoy!
Puff Pastry Bowls
Fritatta Mixture
To Assemble