Calamari salad in custard buns

Cookinero 22 Oct 2022

If you are planning a buffet, then there is nothing better than serving salads in portions, in tartlets or in custard buns. This makes them much more convenient to eat, and the table with snacks always looks neat.

How to cook Calamari salad in custard buns

Step 1

Cut the butter into small cubes and place in a saucepan with salt. Pour in water and put on fire. Bring to a boil. Constantly stirring with a whisk, pour all the flour into the pan. Continue beating the mixture until it pulls away from the walls of the saucepan and comes together in a lump. Transfer the dough to a bowl and chill.

Step 2

Squid salad in custard buns

Lightly beat the eggs. Pour the eggs into the bowl of batter in batches, beating well each time, until the batter is smooth and uniform (you may need a little more or less beaten eggs).

Step 3

Preheat oven to 200°C. Line two baking sheets with baking paper. Shape the dough into balls with two spoons (or use a pastry bag) and place on a baking sheet. Bake for 20-25 minutes until the balls are puffed up and golden.

Step 4

Squid salad in custard buns

Poke a small hole in each custard bun with a knife and return the baking sheets to the oven for 5 minutes. Cool on a wire rack and cut the buns in half.

Step 5

Defrost squid in advance. Clean from the insides, remove the skin and chitinous plate, rinse with cold water. Boil squid in boiling salted water for 5 minutes. Drain in a colander and chill. Cut into small cubes.

Step 6

Remove seeds and membranes from bell peppers and cut into small cubes. Finely chop the green onion and dill.

Step 7

Place the eggs in cold water and boil hard. Crack and rinse with cold water. Clean, cool and cut into small cubes.

Step 8

Squid salad in custard buns

Mix salad ingredients in a bowl and season with mayonnaise. Salt and pepper. Arrange the salad on cooled buns.

Calamari salad in custard buns - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the squid with cooked shrimp, crab meat, or even imitation crab for a milder flavor. Just make sure the seafood is cooked and cut into small pieces.
The filled buns are best enjoyed fresh. However, you can store them in the refrigerator for up to 24 hours. After that, the buns may become soggy. It's best to store the salad filling separately from the buns and assemble just before serving if possible.
To reduce the carbs, you can serve the calamari salad in lettuce cups instead of custard buns. Also, consider using a light mayonnaise or a Greek yogurt-based dressing.
Yes, you can bake the custard buns ahead of time and store them in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat briefly in a warm oven before filling.
Make sure the oven is preheated to the correct temperature (200°C). Avoid opening the oven door during baking, as this can cause the buns to deflate. Also, ensure the dough is smooth and uniform before baking.
Absolutely! Feel free to add other vegetables like celery, cucumber, or red onion for extra crunch and flavor. Just dice them finely.
To increase the batch size, simply multiply all the ingredient quantities proportionally. Keep in mind that you may need to bake the custard buns in batches depending on the size of your oven.

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