Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 24 people
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Difficulty level: 3 out of 4
7 Ingredients
Number of servings
24
- 3 1/2 sheet frozen puff pastry, partially thawed
- 1 1/2 bunch asparagus, ends trimmed, chopped
- 1 cup cream
- 100grams goat's cheese with dill
- 6 eggs
- 80grams tasty cheese, shredded
- 4 slice leg ham, finely chopped
Nutrition per serving
721kJ
Protein
6.6grams
Sugars
1.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 225°C. Cut 24 rounds from pastry sheets using a 9cm round cutter. Press each round into a 12-hole small muffin tray (see tip). Freeze for 10 minutes.
Step 2 of 4
Meanwhile, place asparagus into a bowl and cover with boiling water. Stand for 3 minutes, then drain well. Crumble goat's cheese. Whisk eggs in a small bowl. Add cream and whisk to combine. Season. Transfer to a jug.
Step 3 of 4
Divide asparagus and goat's cheese between 12 of the pastry cases. Divide ham and shredded cheese between the other 12 cases.
Step 4 of 4
Carefully pour the egg mixture over the fillings. Bake for 15-18 minutes or until golden and well risen. Remove from tins. Serve warm or cold.
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