Wednesday, 11 November 2015

Scrambled Eggs in Puff Pastry

Scrambled Eggs in Puff Pastry
•1 sheet of puff pastry
•6 eggs, beaten
•1 cup sliced mushrooms
•1 cup kielbasa, chopped **
•½ cup Swiss cheese, shredded
•¼ cup parsley, chopped
•1 tbsp butter
•salt and pepper to taste
•1 egg for egg wash

1.Preheat oven to 375 F / 190 C degrees.
2.Roll out the puff pastry a bit, so that it’s about 18 inches x 14 inches. You’ll need about 4 inches down the center of the pastry, so start cutting 1 inch strips, leaving the 4 inches in the center.
3.Add a tablespoon of butter to a skillet and melt it. Add the mushrooms and kielbasa and fry for a couple minutes. In the meantime, whisk together 6 eggs and mix with the shredded Swiss cheese. Add the eggs to the skillet and cook. Add the parsley for color and season with salt and pepper.
4.Let the scrambled eggs cool. Place the scrambled eggs in the center of the pastry.
5.Take a strip from each side and fold over the eggs. One from each side at a time, sort of forming this braid.
6.Brush the pastry with the egg wash and bake in the oven for about half hour or until nice and golden brown.

**  Kielbasa is also one of the most traditional foods served at Polish weddings. Popular varieties include: kabanosy, a thin, air-dried sausage flavoured with caraway seed, originally made of pork. kiełbasa wędzona, polish smoked sausage, used often in soups.

Kielbasa sausage can be substituted with another type of sausage. Almost any sausage will do, including bratwurst, beerwurst, chorizo, hot dogs, and sweet Italian sausage

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