Ready in: 2:26 h
Preparation time: 20 min.
Created on: 29.11.2018
- Grease a muffin tin with a little butter and dust with flour. To make the pastry, put the flour and 120 ml water, the yeast, salt and sunflower oil into the blender jug and, with the measuring beaker in place, knead in a smooth dough with the knead button. If the pastry is still very sticky, simply add a little flour and knead again for 1 minute/speed setting 4. Then decant and cover and allow to prove in a warm place for approximately 30 minutes. Clean the blender jug.
- Then, peel and quarter the onions and, with the measuring beaker in place, chop in the blender jug with the turbo button/1 second. Use the spatula to scrape down the inside of the blender jug. Add olive oil and, the measuring beaker not inserted, cook with the roast button/14 minutes. Then allow to cool to room temperature.
- Pre-heat the oven to 200 °C. While the onions are cooling, thoroughly knead the pastry through again, by hand, on a floured surface, then divide into 12 equally sized balls. Roll each ball out into a circle.
- Line each muffin hole with a slice of ham and then put the pastry circles on top. Press lightly into the tin. Once all the holes are filled, put the muffin tin into the oven and pre-bake for 5 minutes on the lowest shelf.
- Add the eggs, soured cream, marjoram, salt, pepper and nutmeg to the cooled onions and, with the measuring beaker in place, mix with the reverse button/45 seconds/speed setting 3.
- Using a spoon, add the mixture to the pre-baked muffins and bake again for 17 minutes.
Bon appétit with Monsieur Cuisine