CURRIED EGG PUFFS
Ingredients
- 1 tsp butter
- 1 tsp curry powder
- 2 tbsp finely chopped sweet red pepper
- 2 tbsp finely chopped green onions with tops
- 1 can (2 oz.) sliced mushrooms, drained and finely chopped
- 8 each eggs, well beaten
- 0.5 package (17.25 oz.) frozen puff pastry, thawed
Instructions
- 1
In 10-inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water.
- 2
Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes.
- 3
Stir in curry powder and vegetables.
- 4
Reserve 3 to 4 tablespoons beaten egg.
- 5
Pour remaining egg over vegetables.
- 6
As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan.
- 7
Continue until eggs are thickened and no visible liquid egg remains.
- 8
Break up any large curds.
- 9
Remove from heat.
- 10
On lightly floured surface, roll 1 sheet of pastry into 15 x 15-inch square.
- 11
Brush with some of the reserved beaten egg.
- 12
Cut rolled pastry in half.
- 13
Place one half on baking sheet.
- 14
Dollop tablespoonsful of egg mixture onto pastry in 3 lenthwise rows of 5 each about 1 inch apart.
- 15
Top with other half of rolled pastry.
- 16
Press outside edges together to seal.
- 17
Firmly press pastry together in lines between dollops.
- 18
Bruch with more of the beaten egg, cut into squares at centers of pressed lines.
- 19
Bake in preheated 375°F oven until puffed and golden brown, about 30 minutes.
- 20
Repeat with second pastry sheet.