Veggie, Parmesan and Egg Puff Pastries

Puff pastry can be found in the freezer section of your grocery store. Remember to allow a couple of hours for the pastry to thaw at room temperature or overnight in the refrigerator.

Prep Time:
10 min
Cook Time:
30 min


  • 1 sheet of puff pastry, thawed (half of an 850 g package)
  • 6 eggs
  • ¾ cup ( 175 mL ) chopped mushrooms
  • ¾ cup ( 175 mL ) chopped onions
  • ¾ cup ( 175 mL ) diced red sweet pepper
  • freshly ground black pepper, to taste
  • chopped fresh thyme (optional)


  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. 

  2. Unroll the puff pastry; on the parchment or plastic sheet the pastry comes wrapped in, cut the pastry into six equal pieces (about 5 or 6 inches (13 or 15 cm) square-ish). Carefully transfer the pastry pieces to the baking sheets. Being cautious not to cut through the pastry to the pan, run a knife around each piece about ½ inch (1 cm) from the edge.

  3. Bake for 15 minutes, then remove from the oven and, with a fork, press down the centres of each pastry within the scored area.

  4. Sprinkle about 2 tbsp chopped mushrooms, 2 tbsp chopped onions, and 2 tbsp sweet pepper around the edge of each pastry. Carefully crack an egg into the indented centres. Sprinkle the eggs with pepper, then top each egg and pastry with about 2 tbsp parmesan cheese.

  5. Bake until the eggs are cooked as desired, 15 to 20 minutes. Sprinkle with dill, if using.