Moroccan Mini Puffs
Created by online cookery school,
The Devilled Egg
Perfect as a snack or part of a celebratory buffet! They can easily be made in advance and kept in the fridge (or frozen) and then baked when needed.
What you’ll need
1 sheet of puff pastry
4 Foraging Free quail eggs
1 tsp of cumin seeds
1 Rambling Free hen egg
For the filling:
250g pork mince
50g chopped cooking chorizo
½ tsp of chopped thyme leaves
Large pinch of salt
1 tbsp of harissa spice mix
Let’s get cooking
Preheat the oven to 200C.
To hard boil the quail eggs, firstly make sure the eggs are at room temperature to ensure they don’t crack in hot water.
Bring a pan of water to the boil and lower the eggs in all at once with a slotted spoon.
Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water and leave them to stand for a couple of minutes, but don’t let them cool down completely.
Gently tap or roll the eggs on your work surface to crack the shall all over and begin peeling from the bottom. Try and get under the membrane between the shell and the white, as this will make them easier to peel.
Combine the filling ingredients and season with salt and pepper to taste.
Cut the pastry into 4 rectangles and wrap a quail egg in the meat mix and then place in top of the pastry.
Fold the pastry around this, or place in a pie tin and seal.
Leave in the fridge to firm up for 30 minutes. Once firm, beat the hen egg with a fork and glaze the tops of your puffs and sprinkle with cumin seeds.
Bake for 20-25 minutes until golden and cooked through.
For more recipes and tutorials, please visit www.thedevilledegg.com
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