In our house we eat this as a ‘gop-gam’ dish (a snack dish to eat at the end of the day with beer or whiskey), but usually they’re made smaller and eaten as an appetizer. The pastry is a basic shortcrust pastry that is baked separately into cup shapes. The fillings are made later with Thai flavours, curries and spicy fish etc.. In the photograph above you can see two sizes, in the 3 flavours we made, but feel free to experiment.

Ingredients  for Pastry (Makes 18+ Large or 25+ Small Cups)
150 gms Flour
60 gms Butter
1 Egg Yolk
Water
A baking tray with cup shaped impressions

Preparation for Pastry Cups
1. Place the flour and butter in a large mixing bowl.
2. Rub the butter into the flour using your finger tips. Once you’ve finished you should end up with a fine breadcrumb like mixture.
3. Add the egg yolk and just enough water to form a pastry dough.
4. Flour the baking tray so that the cups don’t stick.
5. Roll the pastry onto a floured surface, cut out circles and place them into the baking tray.
6. Bake for 10 minutes at 190 degrees celsius until just brown and cooked.

Spicy Sardine Filling
This filling is shredded sardines with a Thai spicy sauce, for Kratong Tong that bite back! There is approximately enough filling to fill 6 larger cups with these ingredients.

Ingredients  for Spicy Sardine Filling
1 Can Sardines in Tomato Sauce (Approx 90gms)
2 Red Chillies
1 Teaspoon Sliced Lemongrass
1/2 Teaspoon Salt
1 Teaspoon Chopped Coriander Leaves

Preparation for Spicy Sardine Filling
1. Slice the chillies, lemongrass and coriander leaves.
2. Mix with the sardines and sauce from the can and salt.
3. Drain off excess liquid.
4. Spoon into the pastry cups.

Pork Curry Filling
This filling is pork & potato filling and the main taste is curry. The ingredients are enough to fill 6 large pastry cups.

Ingredients  for Pork Curry Filling
50 gms Minced Pork
1 Clove Garlic
Pinch Pepper & Salt
1 Small Onion
1 Teaspoon Curry Powder
1 Tablespoon Oil
200 gms Potato

Preparation for Pork Curry Filling
1. Boil the potato until its cooked, dice it into small cubes.
2. Pound or chop the garlic until it is fine.
3. Cut the onion into fine pieces.
4. In a frying pan, add the oil, the mince, the onion and the garlic and fry until the pork is cooked (3-5 minutes).
5. Drain off excess oil.
6. Add the curry powder, salt and pepper, mix into the other ingredients and fry for a further minute.
7. Take off the heat, and mix in the chopped potato, its now ready to use as a filling.

Other Filling Ideas
You can use western ingredients too, in the photograph, for example, we also made a vegetarian filling with mashed potato, carrot and sweet corn. Or perhaps tuna and sweetcorn, or potato and shrimp are more to your liking.