Puff pastry pies are an integral part of our Christmas Eve tradition – they're more than just a recipe, they're a piece of family history. Every year, when the aroma of golden-brown puff pastry wafts through the kitchen, we reminisce about all the evenings we've spent together, the laughter, the conversations, and those truly special moments. We'll never forget the Christmas when our young cat, Findus, secretly nibbled on every leftover puff pastry – a little rascal who left us speechless for a moment, then bursting into laughter. Since then, that memory has been as much a part of Christmas as the recipe itself.
If you'd like to try these puff pastry pies yourself, you can find the recipe for the meatballs here. They can be prepared wonderfully in advance and can be frozen until they are needed on Christmas Eve.
This leaves plenty of time for family and unwinding on Christmas Eve itself. And on top of that, everyone is sure to be delighted with this festive meal!
Are you now in the mood for Christmas baking, Advent and coziness? Then I've already shared some recipes here on “sizzling & frizzling”.
I have already published the following cookie recipes:
You can find all the Christmas recipes summarized in the category Christmas.
[trp_language language="de_DE"] https://youtube.com/shorts/GPURo3-8wtM?si=-w1N975Gmg2b5-4N [/trp_language] https://youtube.com/shorts/PogtxxBeP8o?si=aw8iki1j-HE1ZSAzThese puff pastry pies are a staple of our Christmas Eve celebrations and have been made according to a family recipe for many years. Filled with meatballs, ketchup, pickles, lachsschinken (smoken, rolled fillet of ham), and sandwich cheese, they taste like a cheeseburger wrapped in puff pastry. Preparing the meatballs in advance allows for more time on Christmas Eve for family and togetherness.
Slice the pickles into thin slices.
Separate an egg and whisk the yolk with the milk. Lightly froth the egg white with a fork or a small whisk.
Preheat your oven to 180°C, on circulating air setting
Unwrap the puff pastry and cut it into quarters. Then roll out the puff pastry on a lightly floured work surface until it is square.
Put a good dollop of ketchup in the middle and place the meatball on top. Distribute a few slices of pickle over it (I can hardly get enough) and layer a slice of lachsschinken (smoked, rolled fillet of ham) and a slice of sandwich cheese (each slice is individually wrapped in plastic).
Now close the puff pastry pie by folding two opposite corners inwards. Brush the overlapping areas with egg white so they stick together better and don't open up in the oven.
Line a baking sheet with parchment paper and arrange the puff pastry pies on it. Brush them well with the egg wash (egg yolk and milk).
Bake the puff pastry pies for about 30 minutes, until they are crispy and golden brown.
Take the puff pastry pies out of the oven, serve and enjoy them.
servings 8
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
*Advertisement (Affiliate): I prefer to use Heinz's 50% less-sugar ketchup. You can find it, for example, at... here.
