Ham & Egg Pies

Name: Ham & Egg Pies
Yield: 3 servings
Cuisine: American
Ingredients: 2 sheets Frozen puff pastry; 3 slice Ham; 2 Eggs; 2 tbsp ◎ Mayonnaise; 1/2 tsp ◎ Sugar; 1/4 tsp ◎ Salt; 1 Dorure (egg yolk + water)

cookpad.japan @cookpad_jp

I found frozen puff pastry sheets on sale, - so I recreated the ham and egg pies that a popular donut chain used to sell.

I used 2 sheets of 12cm x 20cm puff pastry. When you roll out the sheets for topping, stretching them a little bit larger than the bottom sheets will be fine. Recipe by Dokintan

I found frozen puff pastry sheets on sale, - so I recreated the ham and egg pies that a popular donut chain used to sell.

I used 2 sheets of 12cm x 20cm puff pastry. When you roll out the sheets for topping, stretching them a little bit larger than the bottom sheets will be fine. Recipe by Dokintan

cookpad.japan @cookpad_jp

I found frozen puff pastry sheets on sale, - so I recreated the ham and egg pies that a popular donut chain used to sell.

I used 2 sheets of 12cm x 20cm puff pastry. When you roll out the sheets for topping, stretching them a little bit larger than the bottom sheets will be fine. Recipe by Dokintan

I found frozen puff pastry sheets on sale, - so I recreated the ham and egg pies that a popular donut chain used to sell.

I used 2 sheets of 12cm x 20cm puff pastry. When you roll out the sheets for topping, stretching them a little bit larger than the bottom sheets will be fine. Recipe by Dokintan

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Ingredients

3 servings

2sheets Frozen puff pastry
3 sliceHam
2Eggs
2 tbsp◎ Mayonnaise
1/2 tsp◎ Sugar
1/4 tsp◎ Salt
1Dorure (egg yolk + water)

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Steps

1

Cut ham slices in half. Boil eggs and mash using a fork. Then mix with the ◎-marked ingredients. It is better if you mash the eggs well!
2

Defrost two frozen puff pastry sheets and cut into 3 – making 6 sheets. For the top of the pies: Roll 3 sheets out so that they are a little larger than the sheets for bottom and fold them in half. Cut lines into the fold like in this picture and open again.
3

First place the ham on the puff pastry, then egg, and then ham again on top of the egg. Try leaving 1~1.5 cm space on the edge. Brush this blank area thinly with egg mixture (egg yolk mixed with a small amount of water).
4

Cover with the larger top sheets. Press with a fork around the edges to seal. Glaze with the dorure.
5

Bake in a preheated 200℃ oven for 15 minutes, then turn down to 160℃ for the last 15 minutes.