I tried this after the Xmas feast, using left overs. In fact I made in on New Year’s eve and had it as snacks to welcome the New Year.
I have quite a lot of wonton wrappers in the fridge. I used it to make wonton (what else?). There were a lot of it left-over and I cracked my head trying to come up with some ideas to use them up, other than cutting it into stripes and deep-frying them and eat it as a snack. Then it occurred to me that I have tried this idea before. In fact I experimented with various types of ‘skins’ or wrappers, or, more precisely what type of pastry is the best to use as cups for serving finger food. Short crust pastry, filo pastry and wonton skin can be used as cups. Spring roll wrapper is OK, but a bit difficult to handle as it is a bit tricky to get to shape.
So now, after referring to my notes, I am confident to set out making it straight away.
As this recipe uses left-overs, there are no specific or precise measurements for the ingredients.
Wonton wrappers or skin
Left-over vegetables from the roast, I had mixed Mediterranean vegetables
I also made some of my own roasted vegetables comprising cubed carrots, onions, parsnips, aubergine, swede, tomatoes and even the stalk of broccoli! Season it with salt and pepper and spray with a calorie-controlled spray. I roast them for about 30 to 40 minutes until the vegetables are cooked and can be pierced with a fork.
I used Thai green curry paste from a jar. You can use pesto, pasta sauce, red curry paste, etc.
I used mozzarella cheese as well.
A 12 hole muffin pan
- Spray the muffin holes with oil or use a brush.
- Place one piece of wonton skin over the hole and gently press it down so that is covers the hole and is spread evenly.
- Repeat up to as many times as you like.
- If you have baking beans, place a few of the baking bean on the cups.
- Bake for about 10 to 15 minutes, making sure that the cups do not become too brown as we need to bake it again with the fillings.
- Remove from the oven and take out the baking beans, if using.
- Place spoonfuls of the vegetables into the hole. Then add a teaspoon or two of the paste.
- Top with shredded mozzarella.
- Bake in oven 190C, gas Mk5 for about 15 to 20 minutes or until the cheese is melted.
- Remove from oven and serve.
Note: I did not add any topping on the Mediterranean vegetables, only topped with the cheese.
It is good. I like the one with Mediterranean vegetables as it goes well with the cheese. This is a familiar combination, like a pizza.
The one with the Thai green curry paste is good as well, but different. If you like hot stuff, then this is the preferred one.
So there you go, easy-peasy lemon-squeezy pizza-ey wonton cups.
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Until the next post,