Little curry puffs

Name: Little curry puffs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 portions
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 200 g de Mix pain et pâtisserie; 1 cuillère à café rase de sel; 2 cuillères à café de sucre glace; 90 g de margarine végétale; 12 cl de Dalia; 8 g de levure de boulanger sèche; 3 tranches de Substitut de Fromage; 1 cuillère à café de curry; 1 cuillère à café de paprika

Prep 10 min · cooking 20 min
24 servings

68kcal
0.1 gof protein
5 mgphenylalanine
8 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

200 g Bread and Pastry Mix
1 level tsp salt
2 tsp icing sugar
90 g vegetable margarine
12 cl Dalia
8 g dried yeast
3 slices of Cheese Substitute
1 tsp curry powder
1 tsp paprika

Method

Sift the Bread and Pastry Mix with the salt and icing sugar.
Add the dried yeast and 20 g of margarine, then rub in with your fingertips.
Add the Dalia and form a smooth dough.
Roll out the dough between 2 sheets of baking paper. Spread margarine over one half with a knife. Fold over.
Spread margarine over one half again and fold. Put in the freezer for 10 minutes.
Roll out the dough with a rolling pin, then repeat once more. Preheat the oven to 180 °C.
Make a glaze with olive oil and curry powder and, in another bowl, a paprika glaze.
Using a pastry brush, glaze the dough, rolled out to 4 mm. Grate the cheese substitute over the dough and cut it into strips.
Bake for 20 minutes at 180 °C.

Made with