oh these are glorious. i kid you not. just imagine small buckets of buttery bread baked to perfection, filled with creamy morsels of chicken and vegetables. now imagine yourself eating one. ah, glorious.
As with every other thing that I post, this comes from an old recipe book mum had. Only those came with another recipe for the filling and mum used her own but she used to make these when only special guests came to our place. When she stopped making them, I had no choice but to learn and make them myself. The initial process is a bit labor intensive, especially if you don’t own a round cutter – but then again, the results speak for themselves. I love the crunch of the crusty bread against the creaminess of the chicken filling, its a joy to munch on this – i’m telling you, you can’t go back once you’ve had one.
Let’s get rolling! literally!
- about 20-24 slices of sandwich bread
- Butter, melted – around 5 tbsp
- 250 g chicken
- 1/2 tsp ginger garlic paste
- 2 tsp soy sauce
- 1 medium carrot, grated
- 1/2 small cabbage, grated
- 1/2 cup sweet corn
- 1/2 cup mayonnaise
- 1/2 cup cream
- 1/4 cup yoghurt
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tomato -julienne for garnish
- 1 green bell pepper – julienne for garnish
Using a round cutter or any size-able round cup, cut along the circle and make bread rounds like so.
Grease a cupcake tray lightly with butter and try to fit the rounds of bread snugly into the depressions. You can poke a bit, its very satisfying just so you know.
Bake this in a moderate oven until the edges turn golden and call out your name in a crunchy little whisper. Turn them over once and give two minutes in the oven so that the base gets baked as well. Look at these little babies:
After the cases are done, put these on a rack to cool – If you are planning to use them slightly later, put them in an airtight container so they don’t lose their crunch. ah- beautiful.
Just prior to serving, Mix mayonnaise, yoghurt, cream, salt and pepper in a bowl. Add all the vegetables and corn until well combined.
Fill your pretty little bread cases with the filling, one spoonful should be enough for each – this recipe will fill around 24 cases. Garnish with julienne tomatoes and bell pepper.
Thank me. Now.