Mini pepper mummies

Mini pepper mummies

20 Min. Active
45 Min. Total
70 kcal per piece
Nutritional value / piece: Fat: 5 g, Carbohydrate: 5 g, Protein: 2 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Oven mitts
  • Paring knife
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

24 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

300 g mini peppers (approx. 12)
150 g cream cheese
¼ tsp mild curry powder
¼ tsp salt
80 g ham cubes

Mummies

1 puff pastry dough, rolled into a rectangle

To roast

some sugar eyes

How it's done

The kids can help at the marked areas .

Filling

300 g mini peppers (approx. 12)
150 g cream cheese
¼ tsp mild curry powder
¼ tsp salt
80 g ham cubes

Halve the peppers lengthwise, remove the seeds. Stir the cream cheese, season, mix in the diced ham.

To fill

Spoon the filling into the pepper halves.

Mummies

1 puff pastry dough, rolled into a rectangle

Roll out the dough and cut into strips approx. 1 cm wide. Wrap the strips of pastry loosely around the peppers, leaving a little gap for the top third. Transfer the peppers to a tray lined with baking paper.

To roast

some sugar eyes

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, place the sugar eyes on the lukewarm mummies, leave to cool on a rack.

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