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In a bowl, mix the chopped hard-boiled eggs, minced garlic, chopped sun-dried tomatoes, shredded cheese, sour cream, 30 g ketchup, and a drizzle of the tomato oil. Season with salt and add a handful of fresh dill. Mix until well combined.
Roll out the puff pastry:
On a floured surface, roll out the puff pastry sheets. Cut into squares or circles, depending on your desired shape.
Fill and seal:
Place a spoonful of the egg mixture into the center of each puff pastry piece. Fold over into a triangle or seal with another piece of pastry. Press the edges with a fork to close tightly.
Egg wash and top:
Beat the raw egg and brush over the tops of each pastry. Sprinkle with black groats or crushed pepper for texture and appearance.
Bake:
Preheat the oven to 375°F (190°C). Place the pastries on a lined baking tray. Bake for 20–25 minutes, or until golden brown and puffed.
Garnish and serve:
Brush lightly with oil if desired. Serve warm, garnished with fresh dill and a side of extra ketchup for dipping.
Serving and Storage Tips:
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