Salmon & Egg Pie Recipe
How to Make Salmon & Egg Pies
Preheat oven to 200°C/180°C fan-forced. Grease 8 holes of 2 x 6-hole (¾-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.
2478kJ; 32g fat (14g sat); 35g protein; 37g carbohydrate; 9g fibre
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