Vietnamese nem, Chinese spring rolls, Moroccan cigars…. It seems every country / cuisine has their own name for these little wrapped parcels. Depending on their shape they could also be samosas; if they’re fried in hot oil they could be egg rolls and on and on.
As usual, I’ve adapted mine to location, taste and easy to find ingredients.
It may end abruptly, but the recipe is done and that’s what counts, right?
This is a simple tart that is almost as much fun to eat as it is to make. You could fill it with almost anything. It only bakes for 12 minutes so don’t use raw meat but cooked works … Continue reading.....
This recipe was originally posted back in the beginning of my blogging efforts. It was the first time I had ever used puff pastry to make tarts. I was so happy with the results, and how incredibly easy the purchased pastry was to work with, I started making them often.