Shortcrust eggs with three different fillings

Name: Shortcrust eggs with three different fillings
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 9
Ingredients: 175 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 100 g Butter; 1/2 bunch Dill; 1 TABLESPOON green pepper in brine; 6 tablespoons (approx. 120 g) Double cream cream cheese; 6 tablespoons (approx. 120 g) Low-fat curd; 7-10 Tbsp Curry; 7-10 Tbsp Pepper; 1 cherry tomato; 1 1/2 discs Pineapple (can); 60 g smoked turkey breast in slices; 60 g North Sea crab meat; 1 small smoked trout fillet; 7-10 Tbsp Thyme and frisée salad; 7-10 Tbsp Grease; 7-10 Tbsp Flour; Baking paper and dried peas

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 9

175 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
100 g Butter
1/2 bunch Dill
1 TABLESPOON green pepper in brine
6 tablespoons (approx. 120 g) Double cream cream cheese
6 tablespoons (approx. 120 g) Low-fat curd
7-10 Tbsp Curry
7-10 Tbsp Pepper
1 cherry tomato
1 1/2 discs Pineapple (can)
60 g smoked turkey breast in slices
60 g North Sea crab meat
1 small smoked trout fillet
7-10 Tbsp Thyme and frisée salad
7-10 Tbsp Grease
7-10 Tbsp Flour
Baking paper and dried peas

Directions

1
Knead the flour, 1 egg, 1/2 teaspoon salt and butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Wash the dill, shake dry and, except for a little bit for garnishing, pluck flags from the stalks and cut finely.
2
Chop green pepper. Mix 2 tablespoons cream cheese and quark. Season 1 portion with curry, salt and pepper, 2. portion with dill, salt and pepper and last portion with green pepper and salt. Grease an egg form (like a muffin tray, with 9 egg-shaped hollows).
3
Roll out the dough into a square (approx. 24 x 30 cm) on a work surface dusted with flour. Cut into 9 pieces (approx. 8 x 10 cm). Press into the hollows, cut off protruding edges. Line with baking paper and fill with dried peas.
4
Bake blind in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Let the eggs cool down in the mould and then carefully remove them from the mould. Boil 1 egg hard in boiling water, rinse with cold water and cut into slices.
5
Wash and slice the tomato. Cut the whole pineapple slice in half. Spread 3 shortcrust eggs each with a cheese cream. Fill curry cream cheese eggs with turkey breast and pineapple and garnish with curry and thyme.
6
Fill herb cream cheese eggs with crab and egg. Fill pepper cream cheese eggs with trout filet and tomato and garnish with dill. Arrange eggs and salad on a plate.