Ham and egg mini pies
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Time to make:
35 mins, prep 15 mins, cook 20 mins
$2.30 per serve
(at time of publication)
Full ingredients list:
- 2 sheets frozen ready rolled reduced-fat shortcrust pastry
- 8 slices 97% fat-free champagne leg ham (80g)
- 2 tomatoes, chopped
- 4 eggs
- olive oil cooking spray
- 1/4 cup roughly chopped flat-leaf parsley
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Lightly grease 4 extra-large muffin moulds. Cut 2 x 14cm rounds from each sheet of pastry. Press pastry into the base and sides of each muffin mould.
Step 2 Put 2 slices of ham into each pie base. Top with tomato. Crack an egg into each mould. Spray with olive oil.
Step 3 Bake for 20 minutes or until golden brown and crisp. Sprinkle with parsley and freshly ground black pepper. Serve with green salad.
You can make this recipe with almost any combo of ingredients; try olives, feta and sun-dried tomatoes. This recipe will also work with filo pastry.
About this recipe
First published: September 2009