Salmon & Egg Pies

Method 

Preheat oven to 200oC/180oC fan-forced. Grease 8 holes of 2 x 6-hole (3⁄4-cup) Texas muffin trays. Cut each pastry sheet into quarters (squares). Line each hole with pastry.

Whisk eggs, tomatoes, tarragon, garlic and parmesan in a bowl. Season. Stir in three-quarters of the salmon. Divide among holes. Brush pastry with extra egg. Bake for 20 minutes or until set.

Meanwhile, cook broccoli in a pan of boiling water for 2 minutes or until just tender.

Top pies with extra tomato, remaining salmon and extra tarragon. Serve with broccoli.

 

Nutrition/Serve:

2478kJ; 32g fat (14g sat); 35g protein; 37g carbohydrate; 9g fibre

 

Courtesy of recipes+