

Ham and egg mini pies
Ingredients
- 2 sheets frozen ready-rolled reduced-fat shortcrust pastry
- 8 slices (80g) Champagne leg ham
- 2 tomatoes, chopped
- 4 eggs
- olive spray oil
- ¼ cup roughly chopped fresh flat-leaf parsley
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Instructions
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.
2 Place 2 slices of ham into each pie base. Top with tomato. Crack an egg into each mould. Spray with olive oil.
3 Bake for 20 minutes or until golden brown and crisp. Sprinkle with parsley and freshly ground black pepper. Serve.
Serving suggestion
Large green salad
Nutrition Info (per serve)
-
Calories 380 cal
-
Kilojoules 1590 kJ
-
Protein 15 g
-
Total fat 20 g
-
Saturated fat 7 g
-
Carbohydrates 35 g
-
Sugar 2 g
-
Dietary fibre 2 g
-
Sodium 520 mg
-
Calcium 60 mg
-
Iron 3 mg
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