FESTIVE MINI-BITES WITH SURIMI AND EGGS

Mini festive bites with surimi and eggs
Ingredients (for about 6 to 8 bites):

For the puff pastry:

1 roll of puff pastry
1 egg yolk (for glazing)
For the filling:

100g surimi sticks (chopped into small pieces)
2 hard-boiled eggs (chopped into small cubes)
1 small cucumber (cut into small cubes)
1 small red pepper (cut into small cubes)
2 tbsp canned corn (drained)
2-3 tbsp mayonnaise
Salt and pepper (to taste)
6-8 quail eggs (cooked and peeled)

Read More

Instructions:

Prepare the puff pastry bites:
Preheat your oven to 200°C (gas mark 6-7).
Roll out the puff pastry and, using a round cookie cutter (with scalloped edges if possible), cut out circles of pastry.
Place the circles of pastry on a baking sheet covered with baking paper.
Brush the top of each circle with egg yolk to give them a nice golden brown.
Bake for about 10 to 12 minutes or until the circles are golden brown and puffed up.
Once cooked, let them cool, then carefully cut them in half to obtain a “hat” and a base.
You can also make them “larger” by putting a round for the bottom and a round for the hat. It will be more consistent and solid when cooked.
Prepare the filling:
In a large bowl, mix the pieces of surimi, hard-boiled eggs, diced cucumber, diced red pepper and corn.
Add the mayonnaise to bind everything together, then season with salt and pepper to taste.
Gently mix to coat all the ingredients.

Read More

Assemble the bites:

Fill each puff pastry base with a generous spoonful of filling.
Place a whole quail egg on top of the filling.
Carefully place the puff pastry “hat” on top, leaving some of the filling and quail egg visible.
To serve:
Arrange the bites on a pretty platter and serve immediately.
These bites are best enjoyed cold and are perfect for a festive aperitif.
Tip:
You can customize the filling to your liking, by adding fresh herbs like chives or parsley, or by replacing the surimi with smoked salmon or tuna.