- Eggs 4 • 130 kcal
- Puff pastry 1 roll
- Hungarian salami 8 slices
- Egg 1 • 130 kcal
- Sesame seeds
The eggs in crust are a surprising and super simple appetizer to be prepared at home. The hard-boiled eggs are wrapped in puff pastry and slices of Hungarian salami, transforming themselves – thanks to the baking in the oven – into fragrant and golden caskets. Ready to reveal themselves in all their explosive goodness only at the time of cutting and tasting. Excellent both warm and cold, eggs in crust are ideal for an appetizing aperitif with friends or to be enjoyed during an outdoor picnic or a trip to the mountains.
How to prepare eggs in crust
Put the eggs in a saucepan with cold water (1) and cook them for 10 minutes starting from the boil.
Once cooked, drain them, pass them under cold water and then shell them gently (2).
Divide the puff pastry into four parts, keeping 4 strips aside for decoration (3).
Put on each quarter of puff pastry two slices of Hungarian salami (4).
Place one egg on each slice of salami for each quarter of puff pastry (5).
Close the sheet and form small packages by sealing the edges well (6).
Brush with the remaining beaten egg (7) and then decorate with the strips of puff pastry kept aside.
Sprinkle with sesame seeds (8).
Bake the small caskets at 200 degrees C for about 15 minutes, or at least until the puff pastry will be swollen and golden brown (9).
Once cooked, take the eggs out of the oven, transfer them to a serving dish and serve them warm or cold (10).
The eggs in crust can be preserved in the refrigerator for 2-3 days, well wrapped in a sheet of transparent film or closed in an airtight container.