Assorted Crisp[egg Tart Crust Version]

Assorted Crisp[egg Tart Crust Version]

by Nutritionist Yiye Gourmet

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Bakers know that vegetable butter is not good. It is really troublesome to open the pastry, especially in the summer, many people (including me) are lazy to buy ready-made egg tart crusts.
I bought a large bag of 51 in the refrigerator last week. I made it twice and leftovers. Not to mention, this tart crust is really crispy. So, all kinds of crisps came like this.
Sister Xiaobai said not to eat sweets. This is just like me. Although I often make cakes and breads, I really haven't liked sweets since I was a child.

Ingredients

Assorted Crisp[egg Tart Crust Version]

1. Thaw egg tart wrappers and sausages.

Assorted Crisp[egg Tart Crust Version] recipe

2. The corn and green beans are broken into grains, and the sausages are cut into small pieces.

Assorted Crisp[egg Tart Crust Version] recipe

3. Stir-fry and add a little salt.

Assorted Crisp[egg Tart Crust Version] recipe

4. Take out the egg tart wrapper and put it in the filling.

Assorted Crisp[egg Tart Crust Version] recipe

5. Pinch it and squeeze it with a fork.

Assorted Crisp[egg Tart Crust Version] recipe

6. Brush with egg wash and make a few strokes.

Assorted Crisp[egg Tart Crust Version] recipe

7. Put it in the oven at 200 degrees for 15 minutes.

Assorted Crisp[egg Tart Crust Version] recipe

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