A couple of months back, my group of mummy friends fell in love with baked prata wrapped with sausage or otah.
And I finally got to try it out after much “tempting” from them!
I made this for breakfast yesterday, since the hubby was on leave and I wasn’t in a hurry to make breakfast. This has otah as the filling.
If you have some time in the morning, you can make this as a quick and yummy breakfast! Although I am sure it’s not super healthy, this baked version can be considered a “healthier” treat compared to actual pratas!
Baked Prata Rolls
Ingredients:
– Frozen Prata Pastry
– Frozen Otah or Sausages
– Egg, beaten
Method:
1. Preheat oven to 180C.
2. Take the frozen prata pastry out to thaw slightly (about 2 mins or so). The pastry should become slightly softer, and does not crack when bent. If you thaw it out for a longer period of time, the pastry will become sticky.
3. If you are using frozen otah, divide and cut into portions. If the sausages are too long, you might want to cut it too.
4. Cut the frozen prata pastry into half with kitchen scissors. Place the otah or sausage in the middle and wrap it up. Place onto a lined baking tray.
5. You might want to snip a few openings on the surface of the prata pastry using kitchen scissors.
6. Apply egg wash. You can also sprinkle some white or black sesame seeds as garnish.
7. Bake in preheated oven at 180C, middle rack, for 30-40 mins, until prata pastry is puffed up and golden brown.
Note:
* I’ve used New Moon frozen Muar mackerel otah, cut into 4 portions.
* There are different brands of frozen prata, but I’ve heard better reviews from Spring Home and Chinatown. I am using Spring Home (my favourite childhood brand lol).
And previously, I also made the sausage version, and packed it for hubby’s breakfast. For the sausage, I chose those with lesser additives and with no nitrate. It’s more expensive, but definitely worth it for occasional indulges 🙂
This is so creative and ingenious! A lot of Western recipes use puff pastry as a base, but I never would have thought of using prata pastry! (Definitely bookmarking this recipe in my favourites for future reference <3)
And an otah filling sounds absolutely delicious too! Quintessentially Singapore 🙂
Hehe thanks! Yup, my friend first shared with me this idea, and I thought it was quite good! My husband has "heavy flavored" taste buds, and I thought this suits him best for breakfast or snack lol!!!