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Nechami
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 Thu, Sep 14 2023, 11:13 am
I have a packet of both savory and sweet.
I would love to serve the savory as a warm side but all the recipes I can find online call for the filling to be baked together with the shells. The one's I bought are baked already - any ideas or experience? Can I re-bake them with filling or will they burn?
Any ideas what I can fill them with?
The sweet ones are easier but most of my recipes include nuts...
If anyone can help I'd really appreciate it!
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imthatawesome
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Thu, Sep 14 2023, 1:51 pm
| Nechami wrote: | I have a packet of both savory and sweet.
I would love to serve the savory as a warm side but all the recipes I can find online call for the filling to be baked together with the shells. The one's I bought are baked already - any ideas or experience? Can I re-bake them with filling or will they burn?
Any ideas what I can fill them with?
The sweet ones are easier but most of my recipes include nuts...
If anyone can help I'd really appreciate it! |
They should be fine to rebake. They’ll end up slightly browner but it should be fine. Try to find something with a shorter bake time to be safe
Or you can make a salmon mousse and fill up the shells that way. Maybe make little taco tarts - guacamole, pulled brisket, little pico de gallo, and a sliver of radish on top
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amother
Purple
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Thu, Sep 14 2023, 2:17 pm
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I fill the shells with sautéed mushrooms and a small slice of rare steak and drizzle with either truffle Mayo or pesto
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Nechami
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Thu, Sep 14 2023, 7:12 pm
Thanks for these ideas. I was hoping to be able to use tem as a side dish - maybe fill them with a quiche recipe. I'm nervous when using pulled beef or steak they'll look messy as they are pretty small.
The salmon mousse is a cute idea for an entrée - filing that away for succos!
Thanks for your help!
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