Having thought that more than a dozen of dyed eggs is a great idea for Easter, I now have way more hard-boiled eggs than I would like to eat. So now I am stuffing them in all possible foods including sandwiches and puff pastry. This recipe is somewhat russian (we use the same minced meat filling in savory blinis and in Pirozhki) and it is very close to the Tuna Empanadas I made a few months ago. If anyone else has any ideas about what to do with the leftover eggs or a good recipe for a breakfast pizza, do let me know. I am losing all creativity.
Ingredients: 2 sheets of frozen puff pastry thawed, 4 hard-boiled eggs roughly chopped, 1 lb minced beef, 1 onion cubed, 2 tablespoons of olive oil, 1 egg, salt and pepper to season
Preheat oven to 425. Begin by adding olive oil to a skillet on medium heat. Add the onions and saute for a few minutes.
On a butter cookie sheet, lay one sheet of puff pastry. Add the filling to it and top with a second sheet of puff pastry making sure to seal the edges all around. Lightly beat the egg and brush the puff pastry with the egg wash.