In times when we need extra income or simply bet on a new job, the kitchen branch always ends up being a great alternative for those in need of a restart. But we don’t always have an idea of what revenues we can bet to start selling and making a profit. After all, nowadays we have it all: pot cakes, party kits, lunchboxes. Thinking of all these possibilities, today we have come to bring you some ideas for savory recipes to sell that will be a big hit!
Who can’t resist a good snack? Be it a quick breakfast, an afternoon snack, a party appetizer, or a different dinner alternative. The options are the most diverse to create and start winning customers.
Therefore, the Cooking Guide is here to help you think about which savory recipes to sell you can bet on. Let’s take a look at the complete recipes?
7 snacks to sell and get extra income
sausage roll
Time: 1h (+ 1h rest)
Performance: 60 units
Difficulty: easy
ingredients
- 2 fresh brewer’s yeast tablets (30 g)
- 1 tablespoon of salt
- 2 tablespoons of sugar
- 2 cups (tea) of milk
- 1 cup boiled and mashed potatoes
- 4 tablespoons of softened butter
- 2 eggs
- 5 cups of wheat flour
- Wheat flour for flour
- 20 sausages cut into 3 parts
- margarine to grease
- 1 egg for brushing
Method of preparation
Mix the yeast, salt and sugar in a bowl until dissolved. Add the milk, potato, butter and egg and mix. Gradually add the flour, beating until the dough is smooth and homogeneous. If necessary, add more flour. Cover with a tea towel and let it rest for 30 minutes. Roll out the dough on a smooth floured surface until thin and cut into small rectangles. Place a piece of sausage on each rectangle and roll it into curls. Place in a large, greased pan, side by side. Cover and let it rest for another 30 minutes. Brush with egg and place in a preheated medium oven for 30 minutes or until golden brown. Remove from the oven, allow to cool, transfer to a serving dish and serve.
Meat Pie With Cheese
Time: 50 min
Performance: 35 units
Difficulty: easy
ingredients
- 1 pack of pastry discs (400 g)
- Fry oil
Filling
- 4 tablespoons of oil
- 1 chopped onion
- 400 g of minced meat
- 1 sachet of powdered beef broth
- 1 chopped seedless tomato
- 1/2 cup chopped green olives
- Salt and black pepper to taste
- 2 hard boiled eggs, chopped
- 1/2 cup chopped parsley (green)
- 200 g of diced mozzarella
Method of preparation
For the filling, heat a skillet with oil over medium heat and sauté the onion. Add the minced meat and fry until all the water is gone.
Add the meat broth, tomato, olives and sauté for another 2 minutes.
Season with salt, pepper, add the chopped eggs, parsley and mix. Turn off, let cool and mix the mozzarella.
Divide the filling between the discs of dough and close by squeezing the edges with a fork, leaving them in the shape of a crescent.
Slowly fry in hot oil until golden brown. Remove from the oven, drain on absorbent paper and serve.
Mineiro cheese biscuit
Time: 1 hour
Performance: 20 units
Difficulty: easy
ingredients
- 1 1/3 cup (tea) of sweet flour
- 2 tablespoons of butter
- 1 1/2 cups (tea) of standard Minas cheese (half cured) finely grated
- Salt to taste
- 1 egg (approx.)
Method of preparation
In a bowl, mix the flour, butter, cheese and salt. Add the egg and mix until a homogeneous mass is formed. If it dries, add another small egg. Shape into rolls and cut them every 10 cm. Arrange in a greased shape and shape the cookies into a “u” shape. Bake in a preheated oven (180 ° C) for 25 minutes or until lightly browned. Let it cool and serve.
dry meat croquette
Time: 1 hour
Performance: 50 units
Difficulty: easy
Beef Croquette Ingredients
- 2 cups of water (tea)
- 1 cube of dried beef broth
- 2 tablespoons of butter or margarine
- 1 1/2 cups boiled and squeezed cassava
- 1 teaspoon of salt
- 2 cups of flour (wheat)
- 3 eggs for breading
- 1 cup breadcrumbs (for breading)
- Fry oil
Filling
- 2 cups dried, desalinated, cooked and chopped meat
- 1 cup of grated mozzarella
- Green chilli, chopped to taste
Method of preparation
In a pan put the water, the meat stock, the butter, the cassava and the salt.
Bring to low heat and, as soon as it boils, pour the flour all at once, stirring vigorously with a spoon until it comes off the bottom of the pan.
Transfer to a flat surface and stir with a spatula or wooden spoon until it cools.
In a bowl, mix the meat, cheese and parsley.
Open a small portion of dough in your hands, put the filling and close it tightly by shaping the croquette.
Pass them in the beaten eggs, in the breadcrumbs and fry them, little by little, in boiling oil until golden brown.
Drain on absorbent paper and serve immediately.
Ham and cheese croissant
Time: 1h15 (+ 1h rest) (+ 30min fridge)
Performance: 22
Difficulty: medium
Ingredients for ham and cheese croissants
- 1 bag of dry yeast (10 g)
- 3 tablespoons of softened butter
- 2 tablespoons of sugar
- 2 beaten eggs
- 1 teaspoon of salt
- 1/2 cup (tea) of warm water
- 3 cups all-purpose flour (approx.)
- Wheat flour for flour
- Margarine and wheat flour for greasing
- 2 egg yolks for brushing
leafy
- 100 g of softened butter
- 1 tablespoon of wheat flour
Filling
- 200 g of sliced ham
- 400 g of sliced mozzarella
Method of preparation
In a bowl, mix the yeast, butter, sugar, eggs, salt and warm water. Add the flour a little at a time, stirring until it sticks to your hands. If necessary, add more flour. Transfer to a floured surface and knead until the dough is smooth and fluffy.
Transfer to a floured bowl, cover with a cloth and let it rest for 40 minutes. Mix the softened butter and flour, kneading with a fork until you get a dough.
Roll out the dough with the help of a rectangular rolling pin. Spread the butter mixture evenly and seal the dough by folding it twice, like an envelope. Lightly roll the roll over the surface and refrigerate for 30 minutes.
Remove from the oven, reopen with the roller until it becomes thin. Cut into triangles, lay the slices of ham and cheese on top and roll up starting from the base of the triangles, forming half-moons. Place them in a greased and floured baking pan, one next to the other, leaving space between them.
Brush with beaten egg yolk, cover and leave to rest for another 20 minutes. Bake in a preheated oven (180 ° C) for 12 minutes or until golden brown. to serve.
beef meatballs
Time: 3:00
Performance: 50
Difficulty: easy
ingredients
- 1/2 cup (tea) of olive oil
- 1 chopped onion
- 2 pressed garlic cloves
- 500 g of minced meat
- 1/2 cup chopped green olives
- 2 cubes of beef broth
- 1 tablespoon of chopped parsley
- 1 tablespoon of wheat flour
ingredient for pasta
- 1 liter of milk
- 1 tablespoon of margarine
- 2 cubes of beef broth
- Salt to taste
- 500 g of wheat flour
- 2 egg whites for breading
- 2 cups breadcrumbs (for breading)
- Fry oil
Method of preparation
Put the oil, onion and garlic in a pan, fry until lightly browned. Add the meat, olives, broth cubes and cook, stirring occasionally, until cooked. Add the parsley and flour, mix well and cook for 5 minutes. Remove from heat and let cool.
For the pasta, put the milk, margarine, broth cubes, salt in a pan and bring to the boil. Add the flour all at once, stirring constantly until it comes out of the pan. Remove from heat, put on a dry surface and allow to cool. Knead the dough well and open it with a rolling pin, cut into circles with the mouth of a glass or with your own pastry cutter. Place the filling and close by squeezing the edges well. Pass in the egg whites and breadcrumbs. Fry in hot oil until golden brown. Drain on absorbent paper and serve.
Chicken leg with cheese
Time: 1h40
Performance: 50 units
Difficulty: easy
ingredients
- 3 cups of milk (tea)
- 2 cups of water (tea)
- 2 cubes of chicken broth
- 4 tablespoons of butter
- 5 cups of wheat flour
- Oil for greasing and frying
- 3 tablespoons of water
- 3 beaten eggs
- 2 cups of breadcrumbs (bread)
Filling
- 2 tablespoons of oil
- 1 chopped onion
- 3 cups of grated chicken
- 1 chopped seedless tomato
- 1 can of drained green corn
- Salt and chopped parsley to taste
- 1 1/2 cups (tea) of cottage cheese
Method of preparation
In a pan, heat the milk with the water, the chicken broth and the butter. Cook for 5 minutes or until it starts to boil. Pour in the flour all at once and mix with a spoon until it sticks to the bottom. Transfer to a greased surface and let cool. For the filling, over medium heat, heat the oil and sauté the onion until it wilts. Add the chicken, tomato, corn and season with salt and parsley. Add the cheese, stir and turn off the heat. Open portions of dough in your hands, stuff and shape the thighs. Pass through the mixture of water and eggs and cover in the breadcrumbs. Slowly fry in hot oil until golden brown. Drain on paper towels and insert toothpicks into chopsticks if desired. to serve.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
