Moroccan Mini Puffs
These are perfect as a snack or part of a celebratory buffet. They can easily be made in advanced and kept in the fridge (or frozen) and then baked when needed.
You will need:
- 1 sheet of puff pastry
- 4 cooked quail eggs
- 1 teaspoon of cumin seeds
- 1 hen egg
- Filling:
- 250g pork mince
- 50g chopped cooking chorizo
- 1/2 teaspoon of chopped thyme leaves
- Large pinch of salt
- 1 tablespoon of harissa spice mix
Method
Preheat the oven to 200C
Combine the filling ingredients
Cut the pastry into 4 rectangles
Wrap a quail egg in the meat mix and place in top of the pastry
Fold the pastry around this, or place in a pie tin and seal
Leave in the fridge to firm up for 30 minutes
Beat the hen egg with a fork and glaze the tops of your puffs
Sprinkle with cumin seeds
Bake for 20-25 minutes until golden and cooked through
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