• 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 2 teaspoons olive oil
  • 1/2 small leek, trimmed, halved, washed, finely chopped
  • 50g shaved leg ham, finely chopped
  • 1 teaspoon wholegrain mustard
  • 1/2 quantity Basic egg mix (see related recipe)
  • Preheat oven to 200°C/180°C fan-forced. Using a 7cm-round cutter, cut 24 rounds from pastry. Press into holes of two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans.
  • Heat oil in a frying pan over medium-high heat. Add leek. Cook, stirring occasionally, for 4 minutes or until softened. Remove from heat. Stir in ham and mustard. Cool.
  • Make egg mix. Divide ham mixture between pastry cases. Divide egg mix between pastry cases. Bake for 12 to 15 minutes or until golden and set. Serve.
  • Protein Dietary Fibre 2.40g 0.20g Fat Total Energy 5.50g 341kJ Fat Saturated Sodium 2.50g 130mg Carbohydrate Total Cholesterol 5.50g 40.00mg Carbohydrate Sugars –