Hope you are are keeping well. During the past few weekends, we are back to making breakfasts with ready-rolled puff pastry. I find them light and tasty. They can be easily used in savory or sweet recipes and make them look complex i.e. people then ask: how did you make it 😀
Last week I went back to my own recipe to make cinnamon rolls which is Dina’s favorite. This week, I tried, breakfast pastry pies 🥧 – again, very easy to make and very customizable, depending on what you have in your fridge at that time to go into them; obviously, puff pastry and eggs are the only mandatory ingredients.
I had plenty of things leftover in my fridge because I hosted a dinner on Friday, so I had a lot of options.
Here is what I used:
Ingredients (Makes 12)
- Puff pastry
- Fresh green pesto
- 5 eggs
- Spinach
- Coriander
- Fried onions
- Sliced mushroom
- Parmesan shavings
- Salt and pepper
Method
Let your oven to preheat at 190 degrees.
Take a muffins/cup cakes baking tray and line the cups with the baking paper or spray with oil.
Brush the pastry using a brush with fresh pesto. My advice is to always choose fresh pesto over the the ones that come in jars. You can easily find it in any grocery store.
Cut the pastry into circles using a pastry cutter. I just used a mug.
Place each into the baking tray.
Add, mushrooms, spinach leaves, coriander leaves, fried onion.
Whisk eggs in a jug with added salt and some milk.
Pour the mixture into the pastry cups.
Add the Parmesan cheese shavings to each.
Sprinkle with freshly ground black pepper.
Bake for 20 minutes.
We really enjoyed and they were all gone in a few minutes, since, you know, the pastry is too light.
I hope you enjoy this simple recipe.
Don’t forget to bake the leftover pastry cuttings; remember, they have pesto on them. Children would love them.
Beware, puff pastry can stick to the bottom of the pan easily, you will need to take care of that 🧐
Will be back with something new soon. Have a good week ahead.
Side note: Never waste food!
Bye x