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Step 5
Arrange one egg on the salami slices for each quarter of the dough.
Step 6
Close the dough and form small parcels, sealing the edges well.
Step 7
Brush with the remaining beaten egg, then decorate with the reserved puff pastry strips.
Step 8
Sprinkle with sesame seeds.
Step 9
Bake the postcards at 200°C for about 15 minutes, or until the pastry is puffed and golden.
Step 10
Once cooked, remove the eggs from the oven, transfer them to a serving dish, and serve hot or cold.
Tip:
For well-cooked eggs, boil them in a saucepan with cold water for 8 to 10 minutes after boiling. Once cooked, drain, rinse them under cold running water, and then let them cool in a bowl with iced water. When cold, peel them gently. If you prefer a slightly softer, more tender yolk, cook for about 5-6 minutes.
You can make your own puff pastry, or alternatively, as it’s a rather elaborate and complex preparation, you can buy it ready-made (you can find it in the refrigerator section of the supermarket). To obtain attractive wavy strips of puff pastry, cut them with a serrated wheel.
If you don’t have Hungarian salami, you can substitute another type of salami or any other salami, as long as it’s cut into thin slices. You can also sprinkle your puff pastry packages with a mixture of various seeds such as poppy, pumpkin, flax, and sunflower.
Excellent both hot and cold, these eggs in a pastry case are easily prepared in advance.
Storage:
Eggs in a pastry case can be stored for 2 or 3 days in the refrigerator, tightly wrapped in plastic wrap or sealed in an airtight container.
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