Hard-boiled quail eggs are coated in batter and fried for this small snack. The eggs are cooked before frying; the oil cooks the coating and warms the center. This recipe uses orange coloring, but the color is optional and does not indicate doneness. The batter needs to cling to a dry egg rather than slide straight off it.
These brownie cups bake cookie-dough topping together with brownie batter in a muffin pan. Despite the original name “brownie bombs,” the linked method does not wrap an unbaked dough center in a finished brownie. Both mixtures are baked, and the topping is not intended to be eaten raw or spooned onto the cups after baking.
A butter-based pastry encloses a cooked beef, onion, and cumin filling in these baked empanadas. Chilling the dough and cooling the filling are separate jobs, and both help with assembly. Hot filling softens the butter in the pastry, while cold dough is easier to roll and seal without stretching.
