Tarte flambée pockets made from puff pastry - quickly baked and really tasty
Today we spontaneously tried puff pastry pockets with a flammkuchen filling and they were so delicious that I absolutely have to share the recipe with you.
All you need is a roll of ready-made puff pastry from the refrigerated section, a pack of sour cream, spring onions and 3 slices of cooked ham. You should plan 10 minutes of pure working time for the preparation - in the oven they then need another 25 minutes.
The tarte flambée pockets are a quick snack for dinner, but they can also be prepared for a picnic or taken in the lunch box. They are also welcome as a hearty alternative from the cake buffet.
INGREDIENTS FOR 12 FLAMES CAKE BAGS:
1 roll of puff pastry (from the refrigerated section)
200 g sour cream
2 spring onions
100 g cooked ham
Salt
pepper
1 egg
100 g grated cheese (Gouda)
HOW TO MAKE THE FLATS CAKE PUFFS YOURSELF
Preheat the oven to 180°C top and bottom heat.
Unroll the puff pastry and cut out an even number of circles with a circle cutter or glass. You can knead the remaining dough again and roll it out again.
Line a baking sheet with parchment paper and place half of the circles of dough on it.
Peel the scallions and cut them into small cubes. Also dice the boiled ham small. Mix the sour cream with the diced scallions and ham and season with salt and pepper.
Place a spoonful of Tarte Flambee Cream on each circle of dough on your tray. Then form a second circle of dough from each and press the edges together with a spoon or fork.
Crack the egg, whisk it and brush the dumplings with it. Then sprinkle some cheese on top.
Then bake the flammkuchen puff pastry pockets for 25 minutes.
