Hey folks, it’s Mark from The Dinner Dude back again with an amazing new appetizer recipe that is sure to impress – Puff Pastry Baskets Filled with Quail Eggs. I don’t know about you, but I’m always looking for unique ways to kick off a dinner party that really wow my guests. These elegant little baskets check all the boxes – they’re cute, tasty, and super easy to make!
Puff Pastry Baskets Filled with Quail Eggs Recipe
PUFF PASTRY BASKET WITH QUAIL EGG
- 1 roll of square puff pastry
- 6 quail eggs
- Turnip greens to taste you can replace with spinach, herbs, kale
- Stracciatella or Burrata cheese you can replace with mozzarella mixed with fresh cream but also with grated parmesan
- 1 egg yolk
- Pepper to taste
- Marjoram to taste
- Optional Ingredients
- Garlic - Oil - Chili pepper
- Cooking tools
- 2 pastry rings size 8 cm and 6 cm
- Clean and wash the turnip greens, using only the most tender leaves; cook them into boiling salted water until they get soft. Drain them well and squeeze lightly once they get cold. If you want to flavor them, you can sauté some garlic with a little oil and chili pepper (fresh or dry) for a few minutes, then add the turnip greens.
- Turn the oven on at 180°C.
- Unroll the puff pastry, cut it into 12 circles with the 8 cm pastry cutter (image 1). Take the smaller pastry cutter and cut 6 circles: you will get rings (image 2).
- Brush the 6 larger circles with the mixed egg yolk, place the rings on the top of them (one ring for each circle) and brush them again with the yolk.
- If you want to get taller baskets, use the leftover puff pastry, roll it out with a rolling pin and make some other rings to place on top of the previous ones (from 3 to 5 rings max).
- Bake for 10/15 minutes until the pastry is swollen and golden, remove from the oven and let it cool.
- Take the baskets and start preparing for the filling: if the bottom has swollen too much, you can detach the upper part of the pastry with a sharp knife in order to have more space: be careful not to punch the thin sheet that forms the base, otherwise you will not be able to use the basket anymore.
- Start filling the baskets by placing the turnip greens underneath, then the stracciatella cheese cut into small pieces. At this point add the quail egg very carefully on the top: don’t worry if it is not right in the center, they will be equally beautiful and good.
- Tip: do not fill the basket to the edge of it or the egg will slip away.
- Put the baskets back in the oven for another 10 minutes, checking that the white has solidified. Serve with ground pepper and marjoram leaves or oregano, chives are also very good.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips and Tricks for Perfect Puff Pastry Baskets
I’ve made these puff pastry baskets quite a few times now, so I’ve picked up some tips for success along the way:
- Make sure your puff pastry is thawed properly if using frozen. Let it sit on the counter for 30 mins before unfolding.
- Work quickly when shaping the pastry so it doesn’t warm up too much. Cool hands help!
- Brush the baskets with egg wash right before baking for maximum shine.
- Bake on the middle rack for even rising. Puff pastry depends on it!
- Don’t overbake or the baskets may burn. They puff up quick.
- Use a muffin tin as a mold for easy shaping. Grease it lightly if needed.
- Cool the baked baskets 5 minutes before adding eggs so they hold their shape better.
- Crack the quail eggs into a small ramekin first for easy transfer into the baskets.
- Bake the filled baskets just until the egg whites are set, about 5 minutes usually.
Follow these tips and you’ll have bakery-worthy puff pastry baskets every time!
The possibilities are endless when it comes to serving these little puff pastry baskets. They make fantastic passed hors d’oeuvres at fancy cocktail parties. For a sit-down dinner, I like to start with a salad course, then serve the baskets as a light appetizer before the main entree.
They’re also perfect for brunch paired with fresh fruit and mimosas or bloody mary’s. The portions are dainty, so I usually allow 2-3 baskets per person depending on the size of your meal.
I love to switch up the fillings and flavors based on the season:
- Spring – Fresh dill, smoked salmon, lemon zest
- Summer – Basil, heirloom tomatoes, balsamic glaze
- Fall – Caramelized onions, bacon, gruyere
- Winter – Butternut squash, fried sage leaves, brown butter
The possibilities are endless! I encourage you to get creative with flavors that you and your guests will love.
Frequently Asked Questions
- What can I use instead of quail eggs? Chicken eggs can be substituted, but you’ll need to adjust the cook time. Go for a soft boiled egg that’s just set around the outer white.
- My baskets collapsed or fell apart. What did I do wrong? This can happen if the dough got too warm during shaping or overbaked. Make sure to work quickly and don’t overbake.
- Do I need special pans or tools? Nope! Just a knife, muffin tin, and baking sheet. Simple is best.
- How do I make a vegan version? Try using your favorite egg substitute like tofu, Just Egg or Follow Your Heart VeganEgg. Adjust bake times.
- Can I prepare these ahead of time? Absolutely! Bake the empty baskets up to 1 day ahead. Fill with eggs right before baking.
Thanks so much for stopping by and reading about these elegant puff pastry baskets. I hope this post provided some inspiration and new ideas for your next dinner party or get-together.
As a home cook and food blogger, I just love sharing my recipes and kitchen adventures with all of you. Cooking is so much more meaningful when you can bring joy to others through food. That’s why I’ll never get tired of coming up with new appetizer recipes like these to wow family and friends.