Egg Mayonnaise and Caviar Cases

Egg Mayonnaise and Caviar Cases

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Easy
tray
20 Servings
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15 minutes bake time

Try this delicious egg mayonnaise and caviar cases recipe for a light snack or starter. Made with Jus-Rol party pastry cases and garnished with chive.

Ingredients

  • Small check mark in a circle icon 20 Jus-Rol, Party Pastry Cases
  • Small check mark in a circle icon Beaten egg to glaze
  • Small check mark in a circle icon 100ml mayonnaise
  • Small check mark in a circle icon 10 Quails eggs or 4 medium eggs, lightly hard boiled
  • Small check mark in a circle icon Black lumpfish roe or caviar
  • Small check mark in a circle icon Few chives for garnish
Equipment required
  • Baking Sheet

Method

  1. Preheat oven to 220°C/425°F/Gas Mark 7.
  2. Bake off pastry cases as directed on pack, glazing with beaten egg. Remove or press in lids once baked and allow to cool.
  3. Remove shell from eggs and cut quails eggs into half, or ordinary eggs into 6 wedges each.
  4. Place a teaspoonful of mayonnaise in each pastry case, top with egg and a little caviar. Garnish with 1-2 pieces of chive.

Made With

Frozen Puff Pastry Cases