Hungarian Stuffed Eggs in Puff Pastry (Toltott Tojas Vajas Tesztaban)

A rich recipe from Hungarian Cookery Book by Karoly Gundel.

serves 6

• 450/1lb puff pastry
• 100g/4oz butter
• 13 eggs
• 2 breakfast rolls
• 200ml/7oz milk
• salt
• pepper
• french mustard
• 1 bunch parsley

Method:
Boil 12 eggs for 10 mins. Put them in cold water and shell them. Cut them across, remove yolks, and rub through sieve with two breakfast rolls soaked in milk.

Stir the melted butter into the egg mixture and season, add mustard and parsley. Fill the whites with puree and join halves together. Roll out puff pastry, cut into 12 square pieces and brush lightly with egg. Place an egg in the middle of each and smooth the pastry around it. Close each top with a round of pastry. Brush with egg and bake. Serve with Madeira sauce.