Small Pies with Eggs and Cress
- 400 grams Puff pastry dough (frozen)
- egg whites (for glazing)
- Whipped cream (for glazing)
- 4 eggs
- 1 bunch Cress
- 5 Tbsps cream cheese
- 3 Tbsps Crème fraiche
- 1 Tbsp scallions
- freshly ground peppers
- lemon juice
- 6 Tbsps Salmon caviar
Preheat the oven to 200°C (approximately 400ºF).
Thaw the puff pastry. Cut out 24 circles (diameter about 4 cm / approximately 1 1/2 inches). From 12 circles, cut out a 3cm hole (approximately 1 inch) so that rings are formed.
Place the circles on a baking sheet lined with parchment paper. Brush the edges with egg white and place a ring on top. Glaze with cream and bake until golden brown (about 12 minutes).
Meanwhile, cook the eggs in boiling water for about 10 minutes, until hard. Peel the shells and cut the eggs into quarters lengthwise and then into slices.
Chop the cress.
Remove the pies from the oven and allow to cool.
Mix the cream cheese with the crème fraîche and stir in the chives. Season with salt, pepper and a dash of lemon.
Fill the pies with cream filling. Spoon caviar over it and place two eggs slices on top.
Serve garnished with cress.