Egg Puffs
Ingredients
- Puff Pastry Sheets - 2 tri-folded sheet makes 18 puffs
- 9 Hard Boiled Eggs - shell removed and cut in half
- 1 tbsp. Water (to stick sheet corners)
- 1 Egg, raw, with 1 tsp water, beaten well
Method
1.
If
taken out of the freezer, let the pastry sheets thaw at room temperature for about 30 minutes, to
make them pliable.
2.
Open
the tri-fold of the pastry sheet (Pepperidge Farm Puff Pastry Sheets). First cut them
vertically along the fold, then cut each of them into 3 equal pieces. You will
get 9 square pieces. It is important that the pieces are square.
3.
Line
a baking tray with a baking sheet and spray with oil.
4.
Take
each square piece, place one egg-half diagonally, face down, on the square piece.
5.
Fold
over the other two corners over the egg half. Wet the corners with some water
so the corners stick together over the egg.
6.
Place
the prepared pieces onto the baking tray.
7.
Before
baking, brush on the beaten egg over each piece.
8.
Preheat
the oven to 400 degrees (F).
9.
Bake
for 15 to 18 minutes (It is ready when the top of the egg puffs turns brown)
10.
When
done, take it out and let it cool for 5 minutes.
11.
Serve
with a sauce of your choice
12.
Ketchup,
Sriracha, Hot Sauces, Maggie Hot and Sour are some options.
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