Today is very cold, so to keep warm i decided to do some baking. First i made filo pastry with egg cuatard. Anton been asking for it cos i haven't made for a long time. Been too busy making malay kuih .... second, i made tuna rolls. Back in m'sia it was called sardines rolls - i used to make when i was young. but here tuna is more easily available than sardines so i switched to tuna.



This is very sedap. It is crispy on top and soft at the bottom as it is soaked in egg custard. I discovered this lovely dish when I visited a greek couple's house. So I asked how to make it. Very simple. One recipe i never forget.

Filo and Egg Custard

1 packet filo pastry (375g)
100g? butter - melted and use to brush pastry - i used 1/2 butter and 1/2 oil
4 eggs
1 cup castor sugar
1 cup milk
1 tsp vanilla essence

note: Pan should be long enough to fit the length of the pastry (short side)

1. Brush 1 sheet of pastry with melted butter, add another sheet on top, brush. Do this until you have 3 layers. Then fold or scrunch the pastry together and place into pan. keep doing this till the pan is full. (my pan was a little too long so i had to put 1 lot of pastry at one end.) pan must be totally filled otherwise the custard will collect at the empty end of the pan.

2. Bake pastry at 175 deg until golden brown on top.

3. Prepare egg custard mixture. Beat eggs with sugar then add milk and vanilla.

4. When pastry is golden, pour the custard over it, making sure to wet all the surface and egg mix is evenly distributed.

5. Bake for another 20? minutes, till custard is set.

6. Cool a little, then sprinkle with icing sugar.

* sometimes the pastry become soft after pastry has cooled down, to refresh just put in oven for a few minutes - the pastry will become crispy all over again.



For this rolls, (also a favourite at my house) I just mashed 1 large can of tuna (drained) with chopped large onion, chillies, margarine, a little curry powder, and lemon juice. Then roll in short crust pastry, and bake till top is a little brown.