2 ‘Small Chops’ Recipes for Easter
It is the bunny and the egg season, well my favorite part of the celebration is getting free candies and chocolates. Most houses I visit during the Easter period serve me some sweet jollof rice (which Nigerians are exceptionally good at preparing) and big laps of chicken but it gets tiring. Some people just want some finger foods or light snack and small chops. Make your Easter special by adding these small chops to your menu.
Mini Meat Pies
These were created using muffin pans. They are small in size and also delicious. This is a perfect small chop for Easter.
Step 1: To accomplish the small scale pot pie shape, start by rubbing or splashing overflowing measures of vegetable oil onto your muffins pans.
Step 2: At that point, take some mixture of your dough, rub and lay out with a rolling pin. Keep your dough extra thin.
Step 3: Continue to cut out the dough in square-shapes to lay in your mini-muffin pan.
Step 4: Dough all laid out in the muffin pan, now add a scoop of meat pie filling.
Step 5: Apply beaten egg around the dough. Allow to surround the exposed dough around the filling. The egg serves as a glue to hold the dough in place.
Step 6: One side at a time, gently close the dough around the filling as seen here. Lightly brush some egg over the closed mini pies to ensure the closure stays secure.
Step 7: Preheat oven to 350 degrees. Then place your mini pot pies in the oven and bake at the same temperature.
Step 8: After 20 minutes or until top is brilliant chestnut, take your pot pies out of the stove.
Stuffed Yam Balls
Stuffed yam balls are a tasty snack that has made its way to our very own kitchen. This portable hand held stuffed yam balls would make a terrific side dish or appetizer in the small chops section of parties.
Step 1: Peel the brown skin off the sliced yam and rinse with clean water. Place in a small pot, add some salt and cook for about 20-25 minutes till soft.
Step 2: Cut the boiled yam slices into smaller pieces with a fork. Place in a blender and blend till smooth and stretch using the blender/food processor method or place in a clean mortar and pound till you get a smooth stretchy dough using the traditional method.
Step 3: Chop the tomato, scotch bonnets and onion. Grease a small pan with two teaspoon oil and heat on medium. Add the chopped veggies, stir fry for two minutes. Add the garlic powder, curry powder, thyme or oregano, crushed seasoning cube,( For the filling, you could use minced/ground beef, chicken, fresh shrimp and fish) you can also add vegetables like sweet corn, spring onions, carrots or peas. Add salt and stir fry for 5 minutes. Turn off the burner and leave to cool.
Step 4: Scoop a tablespoon of the yam dough, flatten the dough and add a little filling making sure you don’t overfill to prevent the balls from bursting open during frying. Seal and roll into a ball.
Step 5: Place the yam ball into a bowl with the whisked egg and coat evenly. Transfer the egg coated yam ball into flour bowl and coat evenly also.
Step 6: Heat up the oil in a frying pan till hot. Drop the yam balls into the oil and fry till golden brown. Remove from the oil and drain on a paper towel.
Yam balls frying in oil: Mywekutaste
Yam balls: Idoghana