Well, I have been wanting some of these guys since I saw their picture on Shammi's blog. They are simple, they are yummy, and they are a snack or a starter or your supper. Savory, and rather smart, they are also somehow a satisfying nursery food kind of treat.
I followed her excellent recipe (including also just a very small amount of shredded lime leaf from my little tree on the porch) baked them up, and have been dipping them in cilantro chutney and (yes really) tomato ketchup. A keeper. For some reason, I particularly like them with a cup of hot tea. YUM. Thank you, Shammi.
I am afraid that I may have to learn to make puff pastry. The grocery store freezer stuff is less nice than the other, simpler ingredients in this dish. Recently, I saw that all-butter, ready made puff pastry costs some forty dollars a pound(!) at Williams-Sonoma. The market for this item does not include yrs. truly. I'm mulling this over, not being much of a pastry hand. Does anyone experienced in this brand of magic have advice for the puff pastry novice? If I do this, which recipe should I try?