Puff “Easter Egg” Recipe
Puffs for the Easter table, but hot??? Why not?! I can imagine how surprised the guests will be when they hear this from the hostess. But I think they’ll be happy to see them on the table. And such puffs will really decorate a picnic, it’s a pity, it’s impossible now… But believe me, everything will change for the better, we will gather more than once with family and friends in a clearing or by the river, and then you will treat them…
Servings
6
Cook Time
75minutes
Servings
6
Cook Time
75minutes
Ingredients
Main course:
Filling:
Instructions
  1. Pork tenderloin or neck cut, chop off.
  2. Make four incisions around the perimeter with a knife, this will prevent the chops from twisting when frying.
  3. Pepper the meat, cover with cling film and remove for 30 minutes.
  4. Prepare the rest for the filling. Grate the cheese on a fine grater, cut the mushrooms into thin slices.
  5. Turn on the oven to warm it up. Cut an egg pattern from parchment, 10* 15 cm. Roll out the dough (in one layer) on a dusty workplace, cut out the blank bottoms, 6 pcs.
  6. Transfer to a baking sheet.
  7. Also roll out the second layer of dough, cut out the sides of the workpiece.
  8. Beat the egg, lubricate the edges of the bottoms, spread out the sides.
  9. Bake at 200 degrees for 15-20 minutes. Ready to be sent to the grid.
  10. While the blanks are baking, prepare the meat. Brush it with vegetable oil on both sides. Moreover, it can be done in advance.
  11. Fry it for a couple of minutes on both sides, add salt. Also hold for 30 seconds on both sides and slices of bacon. It’s beautiful to do it on a grill pan.
  12. We collect the puffs: first put the slices of champignons on the champignons, cut into cubes, a slice of fried bacon, grated cheese. Garnish with cherry tomatoes and mushroom slices.
  13. Put it back in the oven, hold for 5-7 minutes at a temperature of 200 degrees.
  14. Serve hot.
  15. Bon appetit.
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