Kerri’s Savoury Bread Cases and Fillings

I remember the first time my daughter, Kerri, proudly presented me with a tray of these little savoury bread cases. The edges were wonderfully rustic, some points sticking up like playful peaks, and the aroma was intoxicating – a blend of warm bread, creamy sauce, and savory fillings. It was such a comforting and delicious creation; and to this day, these little morsels evoke the feeling of home and family. She’s always had a knack for taking simple ingredients and turning them into something special. These bread cases are a testament to that.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 27-30 minutes
• Total Time: 47-50 minutes
• Servings: 24 bread cases
• Yield: 24 bread cases
• Dietary Type: Adaptable (see variations for gluten-free)

Ingredients

For the Bread Cases:

• 1 loaf white bread, square sliced
• 125 g light butter, melted

For the Basic Filling (White Sauce):

• 60 g light butter
• ⅓ cup plain flour
• 2 cups skim evaporated milk
• 1 teaspoon mustard
• Salt & Pepper to taste
• ½ teaspoon paprika
• 1 tablespoon parsley, chopped
• 1 tablespoon shallot, chopped (green onions)

Optional Fillings:

• Salmon Filling: 1 (250 g) can salmon, drained, and grated cheese (optional)
• Asparagus Filling: 1 (470 g) can asparagus, drained, and 60 g grated cheese

Equipment Needed

• Electric knife (optional, but recommended)
• Patty tins
• Whisk
• Oven trays

Instructions

1. Prepare the Bread Cases: Using an electric knife (or a regular knife, if you’re feeling patient!), carefully remove the crusts from the slices of white bread. This will allow the bread to fit neatly into the patty tins.
2. Shape the Cases: Gently press each slice of bread into a patty tin. Don’t worry about making them perfectly uniform; the rustic, uneven edges are part of their charm.
3. Butter the Cases: Brush the inside of each bread case generously with the melted light butter. This will help them crisp up beautifully in the oven.
4. Bake the Cases: Place the patty tins on an oven tray and bake in a moderate oven at 180°C (350°F) for 12-15 minutes, or until the bread cases are golden brown. If you have a fan-forced oven, you may need to lower the temperature slightly to prevent them from burning.
5. Cool the Cases: Allow the baked bread cases to cool completely in the tins. This will help them retain their shape.
6. Prepare the Basic White Sauce: While the bread cases are cooling, prepare the base for your fillings. In a saucepan, melt the 60g light butter over medium heat.
7. Create a Roux: Whisk in the ⅓ cup plain flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce.
8. Add the Milk: Remove the saucepan from the heat. Slowly add the 2 cups skim evaporated milk, whisking continuously to prevent lumps from forming. It’s important to add the milk gradually and whisk vigorously.
9. Simmer and Season: Return the saucepan to the stove and heat to boiling, whisking constantly. Once the sauce has thickened, remove from heat and stir in the 1 teaspoon mustard, salt & pepper to taste, ½ teaspoon paprika, 1 tablespoon chopped parsley, and 1 tablespoon chopped shallot (green onions). This basic white sauce is your canvas; feel free to add other herbs and spices to your liking.
10. Prepare the Fillings:
    • Salmon Filling: To prepare the salmon filling, simply add the drained 1 (250g) can salmon, flaked, to the basic white sauce. You can also add some grated cheese if you like a cheesier filling.
    • Asparagus Filling: For the asparagus filling, stir the drained 1 (470g) can asparagus and 60g grated cheese into the basic white sauce. Work quickly to melt the cheese before the sauce cools down too much.
11. Fill the Cases: Spoon the prepared filling into each of the cooled bread cases, making sure not to overfill them.
12. Bake the Filled Cases: Place the filled bread cases on oven trays and bake at 180°C (350°F) for 12 minutes, or until the filling is heated through and bubbly. Again, reduce the temperature slightly if using a fan-forced oven.
13. Serve: Remove from the oven and let cool slightly before serving.

Expert Tips & Tricks

• Prevent Soggy Cases: To prevent the bread cases from becoming soggy, make sure they are completely cooled before filling them. You can also brush the inside of the baked cases with a thin layer of egg wash before filling them for an extra layer of protection.
• Customize Your Filling: Feel free to get creative with your fillings! Try adding cooked chicken, ham, mushrooms, spinach, or any other vegetables you enjoy. The possibilities are endless.
• Make-Ahead Prep: You can bake the bread cases a day in advance and store them in an airtight container at room temperature. Prepare the white sauce and filling separately and store in the refrigerator. Assemble and bake just before serving.
• Evenly Sliced Bread: Using pre-sliced bread ensures a consistent thickness, resulting in evenly baked bread cases.
• Cheese it Up: For extra cheesy goodness, sprinkle some extra cheese on top of the filled bread cases before baking.

Serving & Storage Suggestions

Serve Kerri’s Savoury Bread Cases warm as an appetizer, snack, or light lunch. They are perfect for parties, picnics, or simply as a comforting treat.

Storage: Leftover bread cases can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, place the bread cases on an oven tray and bake at 180°C (350°F) for 5-7 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.

These are best served and consumed fresh; the bread cases soften as they sit and absorb moisture from the filling.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	142 kcal	N/A
Fat	6 g	9%
Saturated Fat	3.3 g	16%
Cholesterol	16 mg	5%
Sodium	237.5 mg	9%
Carbohydrate	15.4 g	5%
Fiber	1 g	3%
Sugars	3.6 g	N/A
Protein	6.7 g	13%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread to make gluten-free bread cases. You may also need to use a gluten-free flour blend to thicken the white sauce.
• Dairy-Free: Substitute the butter and evaporated milk with dairy-free alternatives such as olive oil and unsweetened almond or soy milk.
• Vegetarian/Vegan Filling: Use vegetables like mushrooms, bell peppers, zucchini, or spinach instead of salmon. For a vegan version, ensure your cheese substitute is also vegan. Consider adding some crumbled tofu for added protein.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the white sauce for a spicy kick.
• Herb Infusion: Experiment with different herbs like thyme, rosemary, or oregano to flavor the filling.

FAQs (Frequently Asked Questions)

Q: Can I use different types of bread for the cases?
A: While white bread works best for its texture and malleability, you can experiment with other types of bread like whole wheat or sourdough. Just keep in mind that they may require slightly different baking times and may not be as easy to mold into the patty tins.

Q: Can I freeze these bread cases?
A: It is not recommended to freeze these bread cases once assembled and baked, as the filling may become watery and the bread cases may become soggy upon thawing. However, you can freeze the baked bread cases separately, without the filling, and then fill them when ready to serve.

Q: How do I prevent the bread cases from sticking to the patty tins?
A: Make sure to grease the patty tins well with butter or cooking spray before pressing the bread slices into them. This will help prevent sticking and make it easier to remove the baked bread cases.

Q: Can I make these ahead of time?
A: Yes, you can bake the bread cases a day in advance and store them in an airtight container at room temperature. You can also prepare the white sauce and filling separately and store them in the refrigerator. Assemble and bake just before serving.

Q: What other fillings can I use?
A: The possibilities are endless! You can use cooked chicken, ham, mushrooms, spinach, or any other vegetables you enjoy. Experiment with different herbs and spices to create your own unique flavor combinations.

Final Thoughts

Kerri’s Savoury Bread Cases are a delightful and versatile treat that’s sure to impress. The combination of crispy bread, creamy sauce, and savory fillings is simply irresistible. Don’t be afraid to experiment with different fillings and flavors to create your own signature version of this classic recipe. And most importantly, have fun in the kitchen! I encourage you to try this recipe and share it with your loved ones. They are the perfect size to have with a salad for a light lunch. Enjoy!