Egg and Vegetable Puff Pastry Rolls
Ingredients
- 1 packet puff pastry squares
- 5 large boiled eggs
- 1 tablespoon olive oil
- 2 green onion stalks, chopped with leaves
- 2 garlic cloves
- 1 green pepper, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon crushed chili
- 1/2 cup chopped parsley
Preparation
Take the puff pastry out of the freezer and let it sit for about 15 minutes, then separate the pastry squares and place them in a large tray. Cover with a clean cotton cloth and let it thaw completely.
Using a sharp knife, cut each egg lengthwise into halves. Get a shallow tray.
In a wide skillet, put the oil. Place the skillet on medium heat. Add the onion. Using a wooden spoon, stir the onion for a minute. Add the garlic, green pepper, salt, black pepper, turmeric, and crushed chili. Stir the vegetables for a minute. Remove from heat.
Add the parsley and stir several times. Let the mixture cool completely.
Place the pastry squares on the kitchen table. Using a spoon, spread the vegetable mixture in the center of each square. In each square, place half an egg with the cut side down on the vegetables. Hold opposite corners of the dough and stick them well over the egg. Place in the tray. Repeat with the remaining squares and place them spaced in the tray.
Position the wire rack in the middle of the oven. Preheat the oven to 200°C.
Using a pastry brush, brush the egg rolls with a little milk.
Bake the egg rolls for 10 to 12 minutes until golden brown.
