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August 14, 2018

Edamame Tartlets

August 14, 2018/ Lucy Waverman

Using healthy edamame gives an Asian flavour to this spread. I use baked dumpling skins for some crunch with the creamy filling. Dumpling skins also work for any kind of spread or even little quiche-like tartlets.

Ingredients

2 cups frozen edamame, defrosted
1/2 cup white miso
1/2 cup mayonnaise
1/4 cup sour cream, optional
1 teaspoon Asian chili sauce or more to taste
Salt and freshly ground pepper
24 dumpling skins
1 tablespoon vegetable oil

Method

Preheat oven to 350 F.

Combine edamame, miso, mayonnaise and chili sauce in a food processor and pulse until well combined but still has a touch of texture to it. If the spread is too thick, thin with a little sour cream. Season with salt and pepper to taste.

Brush both sides of dumpling skins with oil and push in mini-muffin tins to make flower-shaped cups. Bake for 5 to 7 minutes or until golden at the edges and completely crisp. Let cool and fill with edamame spread just before serving. Makes 24.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Edamame Tartlets

Ingredients

Method