Summary

Ingredients

• 1 packet puff pastry, frozen, to roll out, approx. 270 g each
• 250 g Gouda, middle-aed, coarsely rated
• 250 g crème fraîche
• 125 g cooked ham, finely diced
• 125 g onion (s), finely diced
• 2 egg (s)
• salt and pepper
• 1 tablespoon butter to grease the form

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Instructions

1. Grease the wells of a 12-cup muffin pan with the butter. Mix 125 g Gouda and 125 g crème fraîche each with an egg in two separate bowls. Place the ham and the onions in one of the keys, season with salt and pepper and mix well. Preheat the oven to 200 ° C top and bottom heat. Roll out the puff pastry and divide it into 12 even pieces. Place a piece of dough in each recess and carefully press down to the edge so that the recess is completely lined. Fill 6 holes with the ham mixture, fill the remaining 6 wells with the onion mixture. Place the muffin tin in the lower third of the preheated oven. Bake the muffins for about 20 minutes until golden brown. Let the muffins cool down briefly after baking and then carefully remove them from the mold.