Puff pastry with egg and onion
5 servings
45 minutes
Egg and onion pastries are an exquisite blend of French cuisine and simple yet rich flavors. The crispy puff pastry envelops a delicate filling of chopped eggs and fragrant green onions, creating a harmony of textures. This recipe has roots in classic French cooking, where puff pastries are highly valued for their lightness and subtle taste. The simplicity of preparation makes it ideal for breakfast or a light snack, while the rich flavor offers true gastronomic pleasure. Serving them fresh and warm enhances their tenderness, and the combination of ingredients gives the dish balance – the softness of the eggs, the slight spiciness of the onions, and the rich crunch of the pastry. This dish can be served with sauces or fresh vegetables to create new flavor nuances.
1
Thaw the dough. It's better to thaw the strips of dough separately, otherwise they may stick together.
2
Boil the eggs. Place the boiled eggs in cold water for a few minutes.
- Chicken egg: 4 pieces
3
Finely chop the onion and eggs, add salt, and add a tablespoon of vegetable oil.
- Chicken egg: 4 pieces
- Green onions: 1 bunch
4
Roll out the strips of dough slightly and cut them in half.
- Puff pastry: 500 g
5
Place the filling on the strips and seal the dough without pressing too hard.
6
Grease the baking tray with oil, place the pastries, and bake according to the instructions on the package.