Puffs with egg and onion

Wash and dry green onions. Cut the greens into small rings. For the filling, you can use both the green and white parts of the onion. Put the whole chopped onion in a deep bowl.

Hard boil chicken eggs, boil them for 8-9 minutes in boiling water. Then cool the eggs and peel them. Cut into cubes and add to the onion.

Add salt and ground black pepper to the filling to taste. Stir - the filling is ready.

Dust your work surface (or wooden board) with flour to make it easier to work with the dough. Cut the thawed puff pastry into squares about 8x8 cm in size.

Flatten each square lightly with a rolling pin. Do not roll out too thin to keep the layering of the dough.

Place 1 tbsp in the center of the dough square egg and onion filling.

Connect two opposite edges of the dough to make a triangle and carefully blind all the edges.

Lubricate the puffs with beaten egg yolk - after baking you will get a golden brown crust.

Bake the puffs in the oven at 200°C for about 20 minutes. Products will turn out lush and ruddy.

Let the puffs cool slightly, cover them with a clean cotton towel, and then serve. Make tea or coffee for them. Onion and puff pastry egg puffs are a great snack at any time of the day.
Enjoy your meal!