Puff pastry pies

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Preparation of queen pies: Place the slices of dough side by side and allow to defrost. Line a baking tray with baking paper. Cut out 2 circles (8 cm Ø) from each slice. Place 4 circles on the baking tray and prick them more often with a fork. Cut out the middle of the remaining circles to form rings. Place the leftovers on top of each other (do not knead!), roll out on flour. Cut out rings again. Place 2-3 rings on each base. Cut out 4 lids and place them on the tray. Whisk egg yolk and cream. Spread the top stalk and lid with it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes

2. 2

   Preparation square pies: Place 2 thawed pastry sheets (see above) on top of each other, cut in half crosswise. Scrape or cut into the middle of the upper plate approx. 1 cm from the edge. Press the edge firmly with fork prongs. Spread with whisked egg yolk and bake (see above). Then loosen the lids along the marking with the tip of a knife and lift them out. Fill the pies with e.g. salmon, crème fraîche and caviar. Put the lid on top

3. 3

   Preparation for longish pies: Defrosted pastry sheets should be cut in three. Cut out flowers from the half in the middle. Place the cut out plates on top of the whole. Fill with cheese eaters, for example. Spread the flowers and pies with egg, bake (see above)

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
230 kcal

CARBS
17 g

FATS
16 g

PROTEINS
3 g