Summary

Ingredients

• 2 points puff pastry, TK
• 40 g butter
• 150 g cheese (Emmentaler)
• 100 hams
• 2 egg (s)
• liter ⅛ milk
• salt and pepper
• Paprika powder, noble sweet
• 2 tablespoon dill, finely chopped
• 1 onion (s), finely chopped
• 200 g prawns, fresh or frozen, ready to cook
• 2 tablespoon breadcrumbs
• egg yolk

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Instructions

1. Thaw the puff pastry and roll out the sheets thinly. Use part of it to line the bottom and edge of a springform pan. Roll out a round plate for the lid and cut out a chimney hole.
2. For the filling, cut the Emmentaler into strips and the ham into cubes. Melt the butter. Whisk the eggs with the milk, stir in the dill and onions and season well with salt, pepper and paprika. Add the cheese, ham and the melted butter. Finally mix in the crabs.
3. Sprinkle the edge and bottom of the springform pan with breadcrumbs, pour the filling into the pan and cover with the lid. Cut out any ornaments from the leftover dough and decorate the pie with them. Brush with egg yolk and bake in the preheated oven at 200 ° for about half an hour.