A rich, bite-sized snack — flaky on the outside, creamy and deeply savory inside — that tastes like pâté met an onion pancake. Perfect for those who love bold flavors and enjoy experimenting with unique combinations. These puffs are a delightful treat that can be pan-fried or baked for a lighter version.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a small pan, heat a touch of oil. Add garlic and onion. Cook until soft and golden.
Stir in the liver spread and a pinch of salt. Mix until smooth and slightly thick. Remove from heat — that’s your savory filling.
In a bowl, mix flour with a pinch of salt and enough water to form a soft, pliable dough (like dumpling or flatbread dough).
Divide the dough into small balls. Flatten each one, add a spoonful of the liver mixture in the center, and fold/seal it up like a mini pie or dumpling.
Pan-fry in a bit of oil until golden brown on both sides — or bake for a lighter version.
Eat warm! Great with a squeeze of calamansi or lemon to cut the richness.
For a lighter version, bake the puffs instead of pan-frying them.
Ensure the dough is soft and pliable to make sealing the puffs easier.
Use calamansi or lemon juice to balance the rich flavors of the liver spread.
Can I use a different filling instead of liver spread?
Yes, you can substitute liver spread with mashed beans, minced meat, or a vegetarian spread for a different flavor.
Can these puffs be baked instead of fried?
Yes, baking is a great option for a lighter version. Bake at 375°F (190°C) until golden brown.
How do I prevent the filling from leaking out?
Ensure the edges of the dough are sealed tightly by pinching them together or using a fork to crimp the edges.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead and store it in the refrigerator for up to 24 hours. Let it come to room temperature before using.
What can I serve these puffs with?
Serve them with a squeeze of calamansi or lemon juice, or pair them with a dipping sauce like garlic aioli or spicy ketchup.
A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must be celebrated.
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