Turbanzoin and egg patties – recipe with photo

Turbanil Egg Patties

Ingredients

Shermish – 500 g

Puff pastry – 500 g

Eggs – 5 pcs. (1 egg for the grease)

Butter – 1 tbsp.

Salt – 1.5 tsp.

Check out the recipe

Step by step recipe with photo

I suggest making simple egg and ramson pies in the oven. The ramson is a spring plant, and I caught the last leaves, which makes the pies even tastier. I used ready-made puff pastry. This dough made crispy, flaky pies.

Defrost the puff pastry. Boil and peel the eggs (4 pieces) and finely dice them.

Wash the hazelnuts and finely chop them.

Heat the butter in a pan, add the rampson and cook for 5 minutes. In a bowl, mix together the chopped eggs, rampson and salt. Stir to combine.

Divide the puff pastry into small rectangles.

Each rectangle is visually divided into two unequal parts. Place the filling on the larger part. Cut the smaller part of the dough, as in the photo.

Cover the patties with the slit part to make a grid. Secure the edges of the patties.

Place the patties on a baking sheet and brush with beaten raw egg.

Bake the ramson patties with egg in the oven at 190 degrees for about 20-30 minutes until golden.

Serve the patties with milk or tea.