Ham and egg mini pies
Time to make: 35 mins
(at time of publication)
Nutrition Info.(per serve)
- 2 sheets frozen ready-rolled reduced-fat shortcrust pastry
- 8 slices (80g) Champagne leg ham
- 2 tomatoes, chopped
- 4 eggs
- olive oil spray
- 1/4 cup roughly chopped fresh flat-leaf parsley
Total fat 20g
Saturated fat 7g
Dietary fibre 2g
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.
Large green salad