Puff pastry with egg salad
8 servings
30 minutes
Puff pastries with egg salad combine airy puff pastry with a delicate and aromatic egg salad, complemented by fresh cucumbers, tarragon, and tangy olives. This recipe has European roots and embodies the perfect balance between texture and flavor. Crispy pastries reveal a soft, creamy filling with subtle notes of paprika and parsley with every bite. The dish is great for festive gatherings, family breakfasts, or buffets. It not only pleases the eye with its airy structure but also fills the air with aromas of freshness and light spiciness. These pastries are convenient to take on the go or serve as appetizers at parties. A true delight for gourmets seeking a refined yet simple combination of flavors.
1
Cut the puff pastry into small squares of about 10*10 cm. Grease the baking tray with vegetable oil. Preheat the oven to 180-200° and place the pastry to bake.
- Unyeasted puff pastry: 500 g
2
In about 25 minutes, your high pastries should be baked. Let them cool slightly and divide each pastry into 2 parts. Allow them to cool completely.
3
Bring the eggs to room temperature and place them in boiling water. Boil for 10 minutes, transfer to cold water, and poke each egg in several places. Cool in the water. This will make the eggs easier to peel.
- Chicken egg: 10 pieces
4
If the cucumbers have too tough a skin, peel them with a vegetable peeler. Cut the cucumbers into small (4-5 mm) cubes. Also chop the olives finely. For tarragon, take only the leaves; we won't need the stems.
- Lightly salted cucumbers: 4 pieces
- Anchovy-stuffed olives: 1 jar
- Tarragon: 3 stems
5
Chop the cooled eggs as finely as possible, an egg slicer will help you with this. Add them to the cucumbers, olives, and tarragon leaves. Also, finely chop the onion here.
- Chicken egg: 10 pieces
- Lightly salted cucumbers: 4 pieces
- Anchovy-stuffed olives: 1 jar
- Tarragon: 3 stems
- White onion: 2 pieces
6
Add mayonnaise, paprika, pepper and mix. Salt can be added if desired.
- Paprika: 1 teaspoon
7
Divide the dough in half (across) and place salad on each half.
- Unyeasted puff pastry: 500 g