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Ham and egg mini pies

Making a buffet for a crowd? Be sure to include these tasty ham & egg mini pies, dairy free and 1 of your 5-a-day

Serves 4

Prep Time 5 min

Cooking Time 25 min

Ingredients

  • 2 ready-rolled reduced-fat shortcrust pastry sheets, or 2 filo pastry sheets
  • 80g lean ham, torn
  • 2 tomatoes, chopped
  • 4 eggs
  • Cooking oil spray 
  • 4tbsp chopped flatleaf parsley, to garnish
  • Large green salad, to serve

Method

  1. Preheat the oven to 200ºC/fan 180°C/gas 6. Grease 4 extra-large muffin moulds.
  2. Cut 2 x 14cm rounds from each shortcrust pastry sheet, then press one round into the base and sides of each mould. If using filo pastry, cut each sheet into 6 squares, then use 3 squares to line each mould, spraying each layer with oil.
  3. Put some ham and tomato into each pastry shell, then crack an egg into it and spray with a little oil. Bake for 20–25 min until golden brown and crisp. 4 Sprinkle with parsley and ground black pepper, then serve with the salad.

Nutrition per serving

Read more on how we calculate nutrition.
468 17.7g 25.8g 9g 4.4g 4g 1.8g 132mg 39.2g 3.2mg

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