These little egg and chorizo pastry cups are the ideal finger food which makes them perfect for a brunch or mid-morning celebration.
INGREDIENTS
- 1 roll puff pastry
- 12 thin chorizo slices
- 13 eggs
- 12 pinches cracked black pepper
- 12 pinches sea salt
INSTRUCTIONS
- PREHEAT oven to 200ºC. Lightly grease a 12-hole muffin tray with non-stick cooking spray.
- ROLL pastry out on a lightly floured surface until about 1 cm thick. Use a 10 cm cookie cutter to cut out 12 circles. Lightly press the circles into each muffin hole.
- WHISK 1 egg in a bowl and lightly brush the edges of the pastry with the beaten egg. Place pastry cups in the freezer for 10 minutes to firm up.
- BAKE for 10 minutes. Remove from the oven and allow to cool slightly.
- CRACK 1 egg into each pastry cup and top with a slice of chorizo and cracked black pepper. Sprinkle with sea salt and bake for 7-10 minutes until the whites have set but the yolks are still slightly runny.
NOTES
TIP: The pastry cases can be baked the day before and kept in an airtight container ready to be filled and cooked in the morning.
Serving Ideas
Here are some ways you can enjoy the pastry:
– Brunch Spread: Serve as part of a brunch spread with fresh fruits, juices, and coffee.
– Mid-Morning Celebration: Perfect for a mid-morning gathering with friends or colleagues.
– Customisable for Dietary Needs: Can be adapted with vegetarian chorizo or omitting chorizo for a veggie version.
First Published: Food & Home
Also see: Baking ideas to warm up your home
