I knew I wanted more richness for my appetizer, and that suggested a nice, buttery pastry. So I asked Kevin to make up a batch of Sri Lankan patty pastry dough (he’s my bread guy), rolled it out fairly thinly, cut it small, and put the rounds into my mini muffin pan.
I wasn’t sure whether I wanted to just fill and bake, or blind bake a cup and then fill it, so I tried both. I forgot to dock the pie cups, so about half my blind-baked pastry cups puffed up to an unusable level. But some of them came out perfectly, so I was able to try both options.
I’m a little torn there, honestly, because I think it tastes just slightly better when you cook the seeni sambol in with the pastry — but the oil does discolor the pastry, so it doesn’t look quite as neat and party-ready. I think I would blind-bake and fill just before the party, if I were going to do these.
They’re quite good, even without the egg, and topped with hard-boiled egg, they’re delicious. This one was almost perfectly what I wanted it to be — but could it be just a little bit better? Yes, yes it could. Let’s give this an A- for now, and look to the next post for the winner…
