Grow It, Catch It, Cook It

Thankfully these are as easy to make as they are to eat. In our house, they have a habit of disappearing when my wife isn’t looking :).

I didn’t even get to take a photo of the finished products cooling on the racks.

You will be:

1. Preparing the filling.
2. Cutting and pressing puff pastry into baking tins to make the bases.
3. Spooning the mixture to bases and cooking.

You will need:

• Ingredients:
  • 2 sheets of puff pastry
  • 125g cheddar cheese, grated (use your favourite hard cheese)
  • 125g ham slices, finely chopped
  • 3 Tbsp heavy cream (whipping cream)
  • 0.5 Tbsp whole grain mustard
  • 1 egg
  • ground black peppercorns to taste
  • ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
•   Equipment
  • a chopping board
  • a long sharp knife
  • a mixing bowl
  • 7cm diameter biscuit cutter
  • 2 shallow mini pie/bun trays (12 depressions per tray)

Steps:

Prepare the filling

1. In a mixing bowl add the:
   • 125g grated cheddar cheese
   • 125g finely chopped ham
   • 3 Tbsp heavy cream
   • 0.5 Tbsp whole grain mustard
   • 1 egg
   • ground black peppercorns to taste
2. Mix everything thoroughly but gently.

Cutting and pressing puff pastry into baking tins to make the bases

1. Lay the sheets of puff pastry out.
2. Cut 24 circles out of them using the cookie cutter.
3. Press the circles gently into the trays.

Spooning the mixture to bases and cooking

1. Spoon a small amount of the filling into each base.
2. Cook for 15 minutes at 200°C in a fan forced oven.

Serving

Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.

If they last that long :).

Enjoy,

PK for  KT

Here are some more egg dishes and posts by KT: