Ham and egg mini pies
(at time of publication)
- 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
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
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 7g
Dietary fibre 2g
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