Perci’s Onion Pie Muffins

5 from 6 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people


  • 5 Pc. Onions, fresh, big
  • 3 Pc. Eggs
  • 2 packet Puff pastry
  • 150 g Ham cubes, raw
  • 1 cups Cream 30% fat
  • Salt
  • Pepper
  • Freshly grated nutmeg
  • Butter


  • Preheat the oven to 180 ° and grease the muffin tray with the butter.
  • Chop the onions and stew with the ham for 10 minutes
  • Whisk the cream with the eggs and season with salt, pepper and nutmeg.
  • Roll out the puff pastry and cut out large circles. Line the muffin troughs with the circles so that the dough is slightly protruding from the top.
  • Pour the onion mixture into the hollows. (I'll fill it flush) Pour the egg cream sauce into the molds and then bake at 180 ° 25-30 (depending on how browned).
  • Hot and cold a pleasure. A dream combination with Federweißer;)
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe


Leberkäse with Pointed Cabbage and Paprika on Top with Mustard Dip