Savory puff pastry cakes with prunes

Grease the cake molds with some butter and dust with flour.

Divide the puff pastry over the mold and press the seams well together.

Cut the edges and store the leftovers.

Put the cake tin covered in the refrigerator.

Preheat the oven to 200ºC.

Heat the rest of the butter in the frying pan and fry the chicken over stirring at high setting for 2 minutes.

Sprinkle with the Provençal herbs, some salt and pepper and let cool slightly.

Halve the plums, peel them and cut them into pieces.

Divide the onion, prunes and chicken over the puff pastry bottoms.

Beat the eggs well with the crème fraîche, a pinch of salt and pepper and pour it evenly over the dough base.

Decorate the top of the cake with strings of the dough.

Fry the cake (s) in about 30 minutes until tender and golden brown.

Mix the ingredients for the herb salad.

Let the cake stand outside the oven for 5 minutes and then cut into points. Or serve the small cakes in their entirety on large plates.

Serve with the salad.