Homemade Appetizer Cups

In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.

Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 12 round balls (lemon sized) and allow them to rise for 10 minutes.

Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/8 inch). You’ll need 12 moulds, metal cups or small bowls (bowl or mold should be about 2 inches in diameter). Grease the bowls/molds (use butter or coking spray). Put the dough rounds into the greased mold and make sure the dough goes up the sides as well as covering the bottom. Then trim off the excess dough. Prick the base of the dough with a fork to prevent air bubbles. Allow the dough to rise for another 10 minutes while you make the filling. You can place the molds on a baking sheet at this point if you like.

In a pan heat 1 tablespoon olive oil over medium high heat. Add garlic and mix it around until it’s softened. Next add onion, chili pieces and the diced boiled potato. Mix until onion is softened and everything is heated through. Add tomato, carrot, and salt. Mix well until carrot softens a bit.

Now place a tablespoon full of filling mixture in the middle of each dough mold. Next brush the remaining beaten egg on the edges of the crust.

Bake the appetizers for about 20 minutes at 220C degrees or until golden brown.

Serve hot with tomato sauce or green chutney.