Maldivians love their snacks or hedhikaa as we call them. Almost all of our snacks have tuna in them, hence we are a tuna loving nation. But somehow this maybe the only popular snack without tuna. My daughters loved these and especially my eldest daughter who simply adores this snack. I am pretty pleased when I get phone calls from my daughter asking me how to make this and other recipes. I think it’s every mothers dream to see their daughters showing interest and longing for their mothers cooking. This has been the most sought after and favourite recipe of hers so finally I am sharing this recipe with all of you. I must proudly say she has mastered this recipe quite well even without the exact measurements. I am most times a very hurried cook, and usually forget to measure each and every ingredient. But after a few recipe testings, here is one way of making this recipe using puff pastry to make it easier. Traditionally we use roti to fill the mixture and then deep fry them. Feel free to use my roti recipe instead of puff pastry if so desires.
Prep time: 15 minutes
Cookingtime: 35-40 minutes
Serves: 4-6 (entree)
- 80g onion thinly sliced
- 1/2 habanero chilli thinly sliced (or to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly crushed black pepper or black pepper powder
- 1 sprig curry leaves thinly sliced
- 3 tablespoon lemon juice
- 180g cabbage thinly sliced, washed and rinsed
- 3 eggs (approximately 210g) hard boiled and roughly chopped
- 3 sheets puff pastry thawed (I used Pampas puff pastry sheets)
- 1 egg lightly beaten
- 1 tablespoon white sesame seeds to sprinkle (optional)
- Pre-heat the oven to 200 degrees C fan forced. Line an oven tray with baking paper.
- In a medium sized bowl, add the onion, chilli, salt, pepper, curry leaves and lemon juice.
- Mix and squeeze everything well using your hand ( I use a disposable glove as the chilli stings my skin) until the onions are soft and crushed.
- Add the cabbage and gently mix together.
- Finally add the boiled and chopped eggs and combine everything gently.
- Lay out the pastry sheets on the bench or worktop.
- Cut each sheet of pastry into four even squares.
- Divide cabbage and egg mixture along the centre of each pastry square (about 2 heaped tablespoonfuls per square)
- Brush one edge lightly with egg wash and fold over to encase the filling.
- Seal the edges with a fork.
- Place onto lined oven tray and brush with more egg wash and sprinkle with sesame seeds.
- Bake for 35 to 40 minutes or until pastry is golden and crisp.
- Serve warm with a cup of tea.
If you make the recipe, please share it by tagging @nattulicious on Instagram. Please leave a comment too if you like the recipe, I would love to hear from you.