Stuffed eggs in puff pastry
Starters Eggs Hungarian
Last updated 6/12/2012 12:57:34 AM. Recipe ID 20148. Report a problem with this recipe.
Title: Stuffed eggs in puff pastry
Categories: Starters, Cheese/eggs, Pastry, Hungarian
Yield: 6 Servings
1 lb Puff pastry
3 oz Butter; melted
2 Breakfast rolls
10 fl Milk
1 Egg; beaten
Boil the eggs for 10 minutes. Put them in cold water and shell them.
Cut them across, remove yolks and rub them through a sieve, together
with two breakfast rolls soaked in milk. Into this mixture stir the
melted butter and season with salt, pepper, French mustard and
chopped parsley. Fill the whites of the eggs with this puree, and
join the halves to- gether again to look like whole eggs. Roll the
puff pastry, cut it into as many square pieces as you have eggs and
brush lightly with beaten egg. Place an egg in the middle of each
square and pack the pastry around it. Close the top of each with a
round of pastry. Brush over with egg and bake. Serve with Madeira
Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
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