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Short on time? This recipe uses ingredients you will already have in the fridge and pantry. A great recipe to use kangong when you have a surplus growing in your water garden!
Take your frozen puff pastry out of the freezer. Allow the sheets to thaw while you prepare the mix.
Preheat your oven to 190 degrees fan forced, 200 degrees convection.
In a medium size bowl, mix the yogurt with eggs and add the chicken stock. Don't over mix, just combine these ingredients.
Place your pastry in your greased fluted tart tin and cover the top with baking paper. Weight this down with baking beans and bake for 3-5 minutes until is is slightly golden.
Remove from the oven and remove the baking paper and beans.
Place Kangkong on the pasty evenly and pour the egg mix over this. Top with grated cheese and bake for 20 minutes.
When cooked top with herbs of your choice, we've used water parsley of course! Serve with fresh garden salad.