Ham ‘n’ egg picnic pies
Ham ‘n’ egg picnic pies
·
45 minute
·
Makes 12
·
Easy
Ingredient
•
Short crust pastry 500g
•
Smoked thick-cut cooked ham 100g,
•
Cut into little pieces
•
Double cream 100ml
•
Gruyère 50g, grated
•
Chives a few, snipped
•
Eggs 12 small
Recipe
1.
Heat the oven to 190C/fan 170C/gas 5. Butter a
non-stick muffin tin. Roll out the pastry to the thickness of a 20p coin
and cut into circles 3-4cm larger than the muffin holes.
2.
Push the circles down into the holes, gently
moulding them to the shape – the pastry will come a little way above the rims.
Fill each lined hole with scrunched up baking paper and fill with baking
beans. Bake blind for 10 minutes then take out the paper and beans and keep
cooking for another 5 minutes.
3. Mix the ham, cream, gruyère and most of the chives, season and
divide between the pastry cups, keeping back some cream. Crack an egg into each
(if the eggs are too big leave a little white behind) and spoon over the extra
cream. Sprinkle with more chives then bake for 15-20 minutes or until the eggs
are set.
Per serving 347kcal | protein 11.5g | carbs 18.9g | fat 25.1g | sat
fat 10.2g | fibre 1.1g | salt 1g
