Ham and egg mini pies
Serves:
4
Time to make:
35 mins
Total cost:
$4.36 / $1.09 per serve
(at time of publication)
(at time of publication)
Instructions
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 Place 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.
Serving suggestions
Large green salad
About this Recipe
Photography: Ian Wallace
First Published:
January 2010
Rating:
No votes yet
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Full ingredient list:
- 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
Nutritional information (per serve)
Energy:
1590kJ
Calories:
380cal
Protein:
15g
Fat:
20g
- saturated:
7g
Carbohydrates:
35g
- sugars:
2g
Dietary Fibre:
2g
Sodium:
520mg
Calcium:
60mg
Iron:
3mg
Nutrition information is given per serve
*NS: not specified
