This shortcut ‘food hack’ recipe is genius
Yield
Makes 6
Prep Time
20mins
Cook Time
20mins
Difficulty Level
Download or Print

“Food hacking” is taking an existing product and jazzing it up or using it as a shortcut! Frozen roti prata pastry is great for food hacks because it’s so versatile. You can make egg custard tarts or individual Apple Pie Puffs, sometimes called Apple Turnovers.

Green Granny Smith apples are best for this recipe because they keep their firmness when they cook. But any apple will taste great. You can also add a handful of Sultanas or dried fruit to the apple pie mix – this is a flexible recipe!

Not sure which frozen prata to use? Read our taste test of three popular frozen roti prata brands in Singapore to discover which will suit your family’s tastebuds best.

Watch The Recipe Video

Ingredients

  • 3 frozen roti prata (see tip below)
  • 3-4 apples
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 2 tbsps sugar
  • 1 cup water
  • 2 tsps cinnamon powder

To glaze

  • 1 egg
  • 1 tsp sugar
01.

Pre-heat oven to 200 C.

02.

Over low/medium fire, melt butter in a small pan. Add flour, sugar and a splash of water. Whisk for about 3 mins, until the sauce thickens. Set aside to cool.

03.

Peel apples, remove core and slide into thin slices. Add apple slices to a mixing bowl with the cinnamon powder, and sauce.

04.

Mix well to coat the apple slices in sauce.

05.

Cut frozen prata in half, as shown. Top with a big spoonful of apple filling. Fold pastry over and seal the edges by pressing with a fork.

06.

Place on a baking tray. Brush pastry with glaze made from 1 egg and 1 teaspoon of sugar, beaten together. This makes the pie shiny and golden when it bakes. 

07.

Bake for about 20 mins, or until the pies puff up and turn golden brown.

TIP: Take prata out of the freezer just a few minutes before you need it, so it stays semi-frozen. The prata needs to be just bendy enough to fold. If it thaws completely, it gets too soft and sticky to handle.

Trish Caddy is a trained restaurant chef and a food trend analyst. Raised in Singapore and England, she is proud of her Cantonese and British heritage and loves all kinds of Asian and Singaporean cuisine and fusion food. You can see more of her food experiments at @dishheads on Instagram.

Download or print the recipe