It’s that time of the week again… Thursday Temptation!!
This weeks inspiration Ham and Egg Mini Pies!!
2 sheets frozen ready rolled reduced-fat shortcrust pastry
8 slices 97% fat-free champagne leg ham (80g)
2 tomatoes, chopped
olive oil cooking spray
1/4 cup roughly chopped flat-leaf parsley
large green salad, to serve
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.
Put 2 slices of ham into each pie base. Top with tomato. Crack an egg into each mould. Spray with olive oil.
Bake for 20 minutes or until golden brown and crisp. Sprinkle with parsley and freshly ground black pepper. Serve with green salad.