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.
Add the meat and saute until cooked through
Add the meat and onion to a bowl and top with the hard-boiled eggs. Add salt and pepper and mix together
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.
Make 3 slits in the puff pastry and cook in the oven until the pastry becomes golden for about 15 to 20 minutes.
Whenever I have no time to cook something up but I am tired of frozen meals and takeout, I make puff pastry pies. Whether with cheese, meat and egg, or with vegetables, it always comes out great and takes little effort and time. This time I made a Tuna Empanada that I found on Epicurious.com. Even though it didn’t taste much like a genuine Tuna Empanada (I think there needs to be more acidity in the filling- add tomato paste perhaps?), it was delicious. Me and my room mate are suckers for freshly baked puff pastry and bread. The minute the empanada came out of the oven, me and Anna were on it burning the roofs of our mouths.
Ingredients: 2 chopped plum tomatoes, 1 chopped green bell, 1 chopped onion, 2 cubed hard boiled eggs, 1 lb canned tuna, 2 mined garlic cloves, 1 egg lightly beaten, 2 sheets thawed frozen puff pastry, 1 tablespoon olive oil, salt and pepper to season, nonstick vegetable oil spray
Preheat oven to 450. Heat olive oil in a skillet on medium heat. Add tomatoes, pepper and garlic and sprinkle with salt and pepper. Saute the vegetables for 10 until they soften.
Add tuna to a bowl and top with vegetables
Add the hard boiled eggs and salt and pepper
Mix together. Spray the baking sheet with vegetable oil spray. Roll out the puff pastry on the baking sheet. Spread filling onto the puff pastry leaving 1-inch border.
Brush edges with beaten egg and roll out a second puff pastry sheet over the filling.
Seal the edges with a fork. Brush the puff pastry with the remainder of beaten egg. Cut eight small slashes in the top puff pastry sheet. Bake the empanada until crisp and browned for about 20 to 25 minutes.
Filed under Pastry, Seafood