Butter pita with bacon and quail eggs
Products for 4 portions
Ingredients:
• 150 g Tandem bacon cut into thin slices,
• 375 g puff pastry, thawed,
• 9-12 quail eggs,
• 60 ml sour cream,
• 1 rope of scallions (leaves only),
• flour for sprinkling.
Preparation
1. Heat the oven to 200оС. Place the dough in a baking tray of suitable size. Cut with a knife 1 cm inwards on all sides of the dough without cutting completely.
2. Prick the dough inwards from the edge with a fork. Break one of the eggs and smear the edges with it. Spread cream evenly on the inside of the dough. Chop half of the onion feathers and sprinkle them on the cream.
3. Arrange the bacon slices tightly on top until they cover the cream. Bake the loaf for 12 minutes, then take it out of the oven and pour the remaining beaten eggs evenly on top.
4. Season with salt and pepper and return to the oven for another 3 minutes. Remove the finished pie from the oven and arrange the uncut feathers on top. Cut into pieces and serve warm.
