Veggie, Parmesan and Egg Puffs
Difficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesThese puffs make a great lunch, a tasty brunch or cook up a batch for finger food and party snacks. Enjoy hot or cold. Puff pastry can be found in all supermarket or grocery store freezer sections.
Remember to allow a couple of hours for the pastry to thaw at room temperature – or thaw overnight in the fridge.
Ingredients
1 sheet puff pastry (thawed)
6 eggs
3/4 cup sliced mushrooms
3/4 cup chopped onions
3/4 cup diced red peppers
freshly ground black pepper, to taste
3/4 cup grated Parmesan cheese (75 g)
chopped fresh thyme leaves (optional)
Directions
- Preheat the oven to 190°C. Line two baking trays with baking paper.
- Unroll the pastry. On the sheet the pastry comes wrapped in, cut the pastry into six equal squares (about 13 – 15 cm). Carefully transfer the pastry pieces to the baking sheets. Being careful not to cut through the pastry through to the tray, run a knife around each piece about 1 cm from the edges.
- Bake for 15 minutes then remove from the oven. Using a fork press down the centres of each pastry inside the pre-scored area.
- Sprinkle about 2 tbsp sliced mushrooms, 2 tbsp chopped onions, and 2 tbsp capsicum around the edge of each pastry. Carefully crack an egg into the centres. Sprinkle the eggs with fresh black pepper, then top each pastry with about 2 tbsp of parmesan cheese.
- Return to the oven and bake until the eggs are cooked as desired – approx 15 to 20 minutes. Remove form the oven and sprinkle with fresh thyme (if using) to serve.
Notes
- TOPPINGS AND VARIATIONS:
- Chopped bacon, mushroom and sliced red onions
- Diced deli ham or turkey breast, shredded Gouda cheese and chopped fresh parsley
- Crumbled cooked bacon, shredded Swiss cheese and chopped fresh chives
- Diced smoked salmon, diced red pepper, crumbled feta cheese
- Sliced olives, roasted red peppers and oil-packed sun-dried tomatoes, shredded Swiss cheese, and chopped fresh basil
- TIPS:
- To prevent the pastry from losing its shape when you transfer it to the baking trays, gently and loosely roll each cut piece over a rolling pin, then unroll it onto the paper-lined tray.
- You may find it helpful to crack each egg individually into a small bowl before placing it onto the pastry.
- For additional browning of the pastry, sprinkle the toppings just inside the indented portion of the pastry. Brush exposed pastry with a beaten egg or a little milk before the second round of baking.
- Serve with a drizzle of Hollandaise sauce over the warm puff pastry