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Ham and egg mini pies

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Serves: 4
Time to make: 35 mins

Total cost: $ 4.36 / $ 1.09 per serve

(at time of publication)


Ham and egg mini pies

  • Ingredients

  • 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

  • Nutrition Info

    • Kilojoules 1590kJ

    • Calories 380cal

    • Protein 15g

    • Total fat 20g

    • Saturated fat 7g

    • Carbohydrates 35g

    • Sugars 2g

    • Dietary fibre 2g

    • Sodium 520mg

    • Calcium 60mg

    • Iron 3mg

    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

    Author: Dixie Elliott -
    Photographer: Ian Wallace
    First published: Jan 2010
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