Grease the muffin tins with neutral oil. Roll out the finished puff pastry and cut into 24 squares. Press a square of puff pastry into a muffin tin. Make sure that the entire shape is covered at the edges. The ends are allowed to stick out.
Beat the eggs in a bowl until frothy. Chop the smoked salmon and crumble the feta cheese. Add the salmon and feta to the eggs and stir in. Season with dill and plenty of pepper. Please do not add salt as the cheese is already very salty. Pour 1 teaspoon of the mixture into each of the puff pastry molds.
Bake at 200 ° C with top / bottom heat for approx. 20 - 25 minutes.
The information is for 24 small or 12 large muffins.
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