Chinese Eggs Puff Pastry
A crispy and flaky puff pastry filled with flavorful eggs inspired by Chinese spices. It’s a delicious snack with a golden outside and soft, savory center—perfect for tea time or small gatherings.
Nutrition per serving
Ingredients
1 serving
- 1 sheet puff pastry, thawed
- 7 eggs, divided
- 1 tablespoon water
- 1/4 tablespoon salt
- 1/4 cup toasted sesame seeds
- 1/2 tablespoon five-spice powder
- 3/4 cup chopped scallion
- 1 tablespoon light soy sauce
- 2 tablespoon chili oil, or to taste
Instructions
- 1
Collect all the ingredients first. Heat your oven to 400°F (200°C). Place parchment paper on a baking tray.
- 2
Dust a little flour on your work surface. Roll the puff pastry into a rectangle about 12x16 inches and around ⅛ inch thick. Move it onto the lined baking tray. Fold the edges slightly to make a border about ½ inch wide.
- 3
Mix 1 egg with 1 tablespoon of water to make an egg wash. Brush this over the pastry so toppings can stick well. Use a fork to poke small holes in the center area. Lightly cut along the inside edge of the border with a small knife.
- 4
Spread sesame seeds generously over the edges. Then add salt and five-spice powder evenly over the middle part. Sprinkle from a little height so it spreads well. Add a bit more than half of the chopped scallions on top.
- 5
Bake in the heated oven for about 20–22 minutes, until the pastry rises and turns light golden. Take it out and gently press 6 small spaces into the pastry using a spoon, keeping them evenly apart. Break one egg into each space.
- 6
Put it back in the oven and bake for another 6–10 minutes, depending on how soft or firm you want the egg yolks. Remember, the eggs will keep cooking a little even after you remove them from the oven.