These mini sandwiches are LOADED with fragrant flavor – red curry, basil, garlic, etc. The recipe was submitted by Betsy DiJulio of The Blooming Platter as a Savory entry in the BIG Snackable Recipe Contest.
Since I have tested and approved this recipe for Thai biscuit mini sandwiches as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:
Easy By Hand: Betsy uses her food processor, but I hate dealing with big small appliances, so I made the biscuits by hand. It took no time at all (and I had less dishes to clean!), and as you can see from Betsy’s (above) and mine (below), the only real difference is that I didn’t mince my basil very small!
Nothing Fishy: I used the rice vinegar for both the vegetables and the biscuits (since vegan fish sauce isn’t the easiest thing to find!), and they worked out great.
Wholesome: Like Betsy I used white-wheat flour, which is actually a 100% whole grain flour, but it’s softer than traditional hard wheat flour. I was delighted how much these rose despite using a heartier flour than all-purpose.
Longevity: These are surprisingly fast to make, and the individual parts do keep nicely for at least a couple of days to whip up a snack when hunger strikes.
Special Diet Notes: Thai Biscuit Mini Sandwiches
By ingredients this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian. To keep these mini sandwiches soy-free, select the mayonnaise that works for you (there are many soy-free options!), and opt for rice wine vinegar (it’s what I tested with, and I’m not sure if the vegan fish sauce is soy-free.
- 8 thin slices cucumber
- ⅓ cup shredded or grated carrots
- 2 teaspoons rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)
- 3 tablespoons vegan mayonnaise
- ⅛ teaspoon garlic powder
- 1 tablespoon + 2 tablespoons dairy-free buttery spread, divided
- 1 cup all-purpose or white-wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon shortening or coconut oil (solid)
- 1 tablespoon prepared Thai red curry paste
- 1 teaspoon rice wine vinegar or vegan fish sauce (sold as “vegetarian” in Asian markets)
- 6 to 8 fresh basil or Thai basil leaves, minced* + 8 whole leaves
- ⅓ cup So Delicious Dairy Free Original Coconut Milk Creamer
- ⅓ cup caramelized onions or 8 2-inch grilled tofu squares (optional)
- To make the biscuits, preheat your oven to 450ºF. Melt 1 tablespoon of the buttery spread in a 6-inch (or larger) cast iron skillet placed in oven. Remove from the oven.
- (The following can be done in a food processor, if desired). Whisk the flour, baking soda and salt together in a large bowl. Whisk in the solid 2 tablespoons of buttery spread and shortening or coconut oil until well-distributed and sandy. Add the curry paste, vinegar or fish sauce, and basil and stir to combine. Drizzle in the coconut creamer and stir until the dough comes together in a ball.
- Turn the dough onto a lightly floured surface and pat into a ¾-inch tall disk. Working quickly, fold in the sides like you are folding a business envelope, pat into a ¾-inch tall disk, turn a quarter turn and repeat 4 more times. Cut the dough with a 2-inch biscuit or cookie cutter or sturdy glass.
- Place each biscuit into the prepared skillet, right side down, and then flip right side up to coat both sides with butter. Bake for 10 to 12 minutes, or until risen and golden.
- While the biscuits cook, make the pickled veggies and garlic aioli. Toss the cucumbers, carrot, and rice wine vinegar or fish sauce together in a small non-reactive bowl or carton and let soak until ready to use. In a separate small bowl, whisk the mayonnaise and garlic powder together.
- When cool enough to handle, cut each biscuit in half horizontally and spread each with ⅛th of the garlic aioli, ⅛th of the caramelized onions or a slice of tofu, and ⅛th of the pickled veggies. Serve immediately, garnishing each with a fresh basil leaf.