Shakshuka Pastry Cups
These Shakshuka Pastry Cups are a delightful and impressive dish created by award-winning pastry chef Katherine Sprung. Featuring a flaky puff pastry base filled with rich Saturday Sauce and topped with a perfectly baked egg, they are sure to impress your guests with their flavor and presentation.
Ingredients
1 package Frozen puff pastry dough, thawed in the fridge
~2 Tbsp Saturday Sauce, per cup
1 egg, per cup
Optional garnish ideas, scallion, parsley, flaky sea salt, feta
Directions
Preheat your oven to 400°F.
Punch or cut out at least 4" circles of dough (this will also depend on the muffin tin you use, we used a jumbo/large size and could have done 5").
Place each piece of dough into a cavity of the tin and gently press so that it reaches the bottom.
Bake for ~12 minutes.
Take the tin out and using a small glass jar (can be a spice jar, something that will fit inside the cavity- test this in advance), gently "de-puff" the pastry dough, pressing it down and along the sides.
Put back in the oven for ~6 minutes.
Take the tin back out and "de-puff" again with your jar.
Turn the oven down to 350°F.
Put your Saturday Sauce inside the pastry cups.
Top each with an egg.
Bake for ~15-17 minutes.
Garnish and serve.