Corn, red capsicum and onion Bread Baskets

Name: Corn, red capsicum and onion Bread Baskets
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12
Cuisine: French
Ingredients: 12 piece Bread slices; 4 tbsp margarine; 1 tbsp Plain flour; 1 tbsp butter; 1 cup milk; 2 tbsp sour cream; 2 tbsp cheese; 1 cup Capsicum red chopped; 1 cup corn kernels; 0.5 cup onion; 1 tsp oil; 2 tsp kitchen king masala; 0.5 tsp salt

by Dolly Mokha (@dollymokha)

5.0

From 1 rating

Prep Time

25min

Cook Time

15min

Total Time

40min

French Breakfast Snack Vegetarian

This recipe can be served for morning or evening tea, snack, finger food

Ingredients

12 Servings

Bread Cases

12piece
Bread slices
4tbsp
margarine

Filling

1tbsp
Plain flour
1tbsp
butter
1cup
milk
2tbsp
sour cream
2tbsp
cheese
1cup
Capsicum red chopped
1cup
corn kernels
1/2cup
onion
1tsp
oil
2tsp
kitchen king masala
1/2tsp
salt

How to make Corn, red capsicum and onion Bread Baskets

Bread baskets

Preheat the oven to 180 deg C and get 12 hole muffin tray.
Take off the crust from all bread slices.
Apply margarine on both side and place the slice in the muffin tray to create little basket.
Bake in the heated oven for 15 mins until bread is golden brown. These cases can be made week before.

Filling sauce

Saute onion, capsicum & corn in oil and add salt & kitchen king masala.
Melt butter in the saucepan. Add flour and cook for 2 mins to remove raw flavour from flour.
Take off from the heat and add milk gradually, return to heat and stir with whisk until the mixture boils and thickens.
Add cheese, cream, and capsicum corn, onion mixture. Adjust the thickness of the sauce if it too thick add 1tbsp of milk to adjust consistency.
Fill the cases with a tablespoon of mixture and garnish with peprika