55. Instant Pratha with Fillings
4:08 pm Home Cooking, Just out from the oven, Quick n' Easy, Tea Time Treats
Made these babies on June 26th, 2006. The fillings could be varied, but I used canned tuna as the main ingredient.
I had made them couple of times more for tea since it is easy and convenient, especially if you want to eat some filling in a jiffy.
INSTANT PRATHA WITH FILLINGS
Ingredients
- A pack of instant puff pratha (I bought mine for about £1.60 per pack)– this needed to stay cool because it would be sticky once it gets to room temperature.
Fillings
- 1 can tuna in water, drained
- About 4 TB mayonaisse
- About 3 TB gochujang (or hot sambal for that matter)
- Sliced spring onions
- Juice from one lemon
- About 1/2 cup of grated cheese
- A pinch of salt and white pepper powder
- One egg, beaten
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Method
- To the drained tuna, add about 3 TB lemon juice. Let it sit for about 30 minutes, then drain any excess juices off.
- Then, add the mayonaisse, salt and white pepper powder. Mix well. Set aside.
- Take a piece of cool pratha, then you could either halve it like above, or make a big filled pratha. For plain filled pratha, take about 1 heaped TB of the tuna and heap it on one side of the pastry.
- Don’t put too much or it would be hard to cover the fillings with the pastry.
- Then just pull the other end of the pastry to cover the fillings, and seal the edge by brushing some egg wash, then sealing it off with the tines of the fork.
- Brush the pastry with egg wash, too.
- For spicy filling, take about 1 tsp of gochujang or any chilli sauce of your choice, spread on the pastry. Then top it off with tuna and some grated cheese. Fold and seal like above.
- Bake in preheated 175 C oven until it turned golden, about 10-15 minutes.
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