Cheesy Butterfish-Stuffed Pastry Cups







A recipe allowed in a diet.

For this snacky dish, you’ll first need to make some flaky pastry cups. For a milky and mildly sweet taste, toss yogurt and sugar into the dough mixture. You’ll fill the cups with a cheesy and delicious vegetable and smoked butterfish mixture.

Nutritional Chart

Calories: 262 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 17 g
  • 12 g
  • 22 g

Ingredients Needed for Cheesy Butterfish-Stuffed Pastry Cups

For the dough:

¼ cup water
1 teaspoon active dry yeast
1 teaspoon sugar
1 cup flour
½ cup yogurt (3-4 ounces)
1 tablespoon vegetable oil

For the filling:

1 teaspoon vegetable oil
1 large onion, diced
4 ounces of frozen spinach, thawed
10 ounces of smoked butterfish, shredded
1 egg, whisked
4 ounces of low moisture mozzarella, grated
1 teaspoon lemon juice

How to Make Cheesy Butterfish-Stuffed Pastry Cups

  1. For the dough:

    Mix the yeast and sugar water. Mix until even.

  2. Add the flour and yeast mixture to the dough mixer bowl and start mixing.
  3. Gradually add the yogurt, vegetable oil, and 1 teaspoon of water while mixing. Continue to mix until you have a dough.
  4. Form the dough into a lump, place it into a bowl, cover with a towel, and let it rise for 30 minutes.
  5. Dust the work surface with flour, then flatten the dough using a rolling pin. Cut dough discs using a 3-inch diameter circular cookie cutter. In the end, we’ve got 6 of them.
  6. Use them to line the cups from a 6 cupcake pan. Prick each dough cup’s bottom with a fork. Bake for 10 minutes at 380⁰F/190⁰C.
  7. For the filling:

    Heat the oil in a skillet over low heat. Add the onion. Cook and stir for 30 seconds.

  8. Add the spinach and smoked butterfish and season with salt and pepper. Turn the heat to medium, cook and stir for up to 2 minutes.
  9. Add the whisked egg, grated mozzarella, and lemon juice. Cook and stir for 3 more minutes, or until the cheese starts melting.
  10. Fill the pastry cups with this mixture, then bake for 10 minutes at 360⁰F/180⁰C.

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