Little 'Pie Tee' snack cups like these are so popular right now, but they're generally made using a standard batter with eggs.  Our version uses MSK Eggless for a plant-based alternative.

  • 50g Amaranth Flour
  • 50g Gluten-Free Flour
  • 25g Cornflour
  • 10g Rice Flour
  • 2g MSK Egg-less
  • 5g MSK Flavour Enhancer
  • 1g Salt
  • 200g Water

Mix all the dry ingredients together. Add the water and mix until fully combined. Allow the batter to settle for a few minutes before using.

Heat the fryer to 180°C and heat the mould in the oil.

Spray the mould with release spray, then dip the hot mould into the batter to coat, for 3-5 seconds.

Immerse the mould fully into the hot oil and hold beneath the surface for at least 20 seconds before lifting.

Use a tweezer to loosen the cup slightly if necessary, then continue to fry until slightly golden.

Remove from the mould and re-spray the mould before continuing on to the next cup.