I love Indian Chilli Cheese Toast (Eggs Kejriwal) and this is a play on that recipe, with much the same ingredients, but just used in a different way. They are quick, perfect for snacking on, or just great as a light lunch. I didn't make my own pastry this time, but I do recommend making the Puff Pastry if you have the time. Otherwise, make sure you use a great brand such as Careme or if you are in Western Australia, Empire Pastry which is becoming more widely available.
I know you will love this one...then think about what else you can make with the Puff Pastry:
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- 1 Batch Puff Pastry ready to roll Recipe
- 150 Grams mature cheddar cheese cubed
- 1 green chilli(es) de-seeded for less heat (or leave them in)
- 1/2 red chilli de-seeded
- 1/2 red onion
- 2 Teaspoons Yellow Mustard Recipe
- 1 egg
- 1 Handful fresh mint leaves
- 1 Handful fresh coriander or cilantro leaves
- 1 Pinch pink salt flakes BUY
- black pepper to taste
- 1 Tenina's pastry/bread mat BUY
Prepare the pastry following all instructions, be ready to roll it out into a large rectangle.
Preheat oven to 200°C and line a baking tray with paper. Set aside.
Place all other ingredients into the Thermomix bowl and blend 10 sec/speed 8 Scrape down sides of bowl and blend 5 sec/speed 5.
Roll out the pastry and spread the topping all over, right to the edges. Use the bread mat (go get one if you don't already have one) to roll the pastry up from the long side into a long scroll. Use a pastry cutter to cut into 20cm wide pieces, across the roll. Place cut side up on the prepared tray.
There will be a bit of leakage, this is OK, it all works out once cooked.
Bake for 20 minutes or until filling is set and pastry is puffed and golden.
Serve hot preferably.