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🍽️ Crispy Puff Pastry Pockets with Smoked Salmon and Scrambled Eggs

688 kcal · 30 min · 4 servings

Ingredients

• 400 g puff pastry
• flour (for the work surface)
• 6 chives
• 8 eggs
• 30 ml milk
• salt
• pepper (from the mill)
• 1 tbsp butter
• 150 g smoked salmon (sliced)

Instructions

1. 1. Preheat the oven to 210 degrees Celsius with top and bottom heat.
2. 2. Lightly flour a clean work surface.
3. 3. Roll out the puff pastry into a rectangle on the floured surface.
4. 4. Cut the pastry into 8 equal-sized rectangles.
5. 5. Place the pastry pieces on a baking sheet lined with baking paper.
6. 6. Bake the puff pastry bases in the preheated oven for about 20 minutes until golden brown.
7. 7. Wash the chives thoroughly.
8. 8. Dry the chives with kitchen paper.
9. 9. Cut the chives into fine rings.
10. 10. Whisk the eggs with the milk in a bowl.
11. 11. Season the egg mixture with salt and pepper.
12. 12. Heat the butter in a non-stick pan.
13. 13. Cook the egg mixture into scrambled eggs for 3 to 4 minutes.
14. 14. Cut the smoked salmon into thin strips.
15. 15. Take 4 of the baked puff pastry bases and arrange them on a plate.
16. 16. Distribute the scrambled eggs evenly over the puff pastry bases.
17. 17. Place the salmon strips on top of the scrambled eggs.
18. 18. Sprinkle the prepared chive rings over the filling.
19. 19. Cover each pocket with one of the remaining puff pastry bases.

Nutrition per serving

• kcal: 688
• Protein: 26 g · Fett/Fat: 50 g · Carbs: 34 g