Pastries with scrambled eggs

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Delicious for Easter brunch: crispy puff pastry pies with a creamy filling of scrambled eggs and peas. Festive and easy to make!



Preheat the oven (see the package of the patties for the temperature) and bake the patties.
Meanwhile, heat a frying pan and melt a little butter or margarine in it. Add the peas (pre-thawing is not necessary) and fry for 3 minutes.
Break the eggs into a bowl and beat them together with a whisk. Add the whipping cream, salt and pepper and stir.
Pour the egg mixture into the pan and stir with a wooden spatula from the outside in until the eggs begin to set. The eggs only need to be fried briefly. About 3 to 5 minutes and the mixture should be nice and smooth. Add a little extra whipped cream if needed.
Remove the patties from the oven and fill them with the scrambled eggs and peas.
Cut the spring onion into rings and sprinkle the patties with this and finish with a pinch of pepper.
Tip: these filled patties with scrambled eggs are best served warm, but can also be eaten cold.
Also delicious with pieces of ham through it. Then fry it with peas.


pie scrambled eggs

Source: Leukerecepten by leukerecepten-nl.
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