Curried egg puffs
Curried egg puffs recipe in the egg category
Recipe ingredients:
- 1 teaspoon butter
- 1 teaspoon curry powder
- 2 tablespoons finely chopped sweet red pepper
- 2 tablespoons finely chopped green onions with tops
- 1 can, 2 ounces, sliced mushrooms, drained and finely chopped
- 8 eggs, well beaten
- 1/2 package, 17.25 ounces, frozen puff pastry, thawed
Recipe method:
- In 10 inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water.
- Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes.
- Stir in curry powder and vegetables.
- Reserve 3 to 4 tablespoons beaten egg.
- Pour remaining egg over vegetables.
- As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan.
- Continue until eggs are thickened and no visible liquid egg remains.
- Break up any large curds.
- Remove from heat.
- On lightly floured surface, roll 1 sheet of pastry into 15 x 15 inch square.
- Brush with some of the reserved beaten egg.
- Cut rolled pastry in half.
- Place one half on baking sheet.
- Dollop tablespoonsful of egg mixture onto pastry in 3 lenthwise rows of 5 each about 1 inch apart.
- Top with other half of rolled pastry.
- Press outside edges together to seal.
- Firmly press pastry together in lines between dollops.
- Bruch with more of the beaten egg, cut into squares at centers of pressed lines.
- Bake in preheated 375 degrees F oven until puffed and golden brown, about 30 minutes.
- Repeat with second pastry sheet.
Tags: curried, puffs, recipe, egg, recipes, cooking