Kimchi and Peanut Oat Puff
Makes 10 puffs
Puff Dough
- 3 cups Quaker Quick Cook Oatmeal
- 3 tsp turmeric powder
- 6 tsp curry powder
- 1 tsp salt
- 6 tsp xanthan gum (or 3 tbsp psyllium husk powder)
- 3 eggs (or flax eggs if allergic)
- 4-6 tsp water as needed
Filling
- 5 tbsp peanut butter (or sunflower butter if allergic)
- 2 tbsp seasame oil
- 5 cloves black garlic
- 1 cup kimchi
- 1 1/2 cup water
- 1/3 cups Quaker Quick Cook Oatmeal
- 1 teaspoon salt
Eggwash
- 1 beaten egg
Making the Dough
1. Blend 3 cups of Quaker Quick Cook Oatmeal in a blender to make oat flour
2. Add turmeric powder, curry powder, salt and xanthan gum into oat flour in a mixing bowl and mix well
3. Crack and beat one egg separately, and then add the egg into the mixture
4. Add a bit of water as you mix all the ingredients together with a fork until the dough forms a ball
5. Light dust work area with oat flour and knead the dough. The dough will start off as sticky but should become tacky over time.
6. After kneading the dough, let it rest for 10 minutes.
Cooking the Filling
1. Add kimchi, peanut butter and water into blender and blend into a paste
2. Chop black garlic
3. Heat oil in pan over medium heat, add black garlic and then fry until fragrant
4. Lower heat, then add the paste, Quaker Quick Cook Oatmeal and salt to the pan
5. Stir until the mixture has thickened and the water has evaporated
6. Set aside to cool.
Assembling the Puff
1. Preheat oven to 180 degree Celsius
2. Divide the dough into 10 equal parts, then roll them into balls
3. Roll each ball into a flat circle
4. Add some filling to the centre of the pastry, then fold the pastry to make a half-circle and crimp the edges
5. Place puffs onto baking tray with a baking sheet
6. Brush each puff with eggwash
7. Bake at 180 degrees for 25min or until golden brown.
