• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Puff Pastry Bowls
  • 10pcs Mini Puff Pastry, medium size
  • Fritatta Mixture
  • 50g Anchor Unsalted Butter (melted)
  • 100g Diced Onion
  • 80g Sliced Garlic
  • 100g Sliced Shiitake Mushroom
  • 80g Anchor Extra Yield Cooking Cream
  • Fine Salt, to taste
  • 1g Course Black Pepper
  • 5nos Eggs
  • 80g Anchor Shredded Colby & Cheddar


    Puff Pastry Bowls
  1. Using the non stick medium size muffin tray, place on top the puff pastry and bake in preheated oven with the temperature of 200°C for around 15-20 minutes
  2. Remove the baked puff pastry from the muffin tray & let cool down aside for later use
  3. Fritatta Mixture
  4. In a pan, heat butter and then add in onion, garlic and shiitake mushroom. Ensure to cook until all ingredients caramelized & aromatic
  5. Remove all ingredients aside to cool down
  6. In a bowl, add in the cooked ingredients together with cream, salt, course black pepper, eggs & cheddar
  7. Mix all ingredients well, set aside
  8. To Assemble
  9. Pour in 3/4 full the Fritatta Mixture into the puff pastry bowls that are still inside the muffin tray
  10. Bake it inside a preheated oven with the temperature of 180°C for around 20-25 minutes or until the fritatta surface turns into golden brown & properly baked right until the middle part
  11. Remove from oven then let it rest on wire rack, serve hot & enjoy!

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