Method
- Preheat oven to 180°C.
- Lightly grease 12 patty-cake trays with cooking spray or melted butter.
- In a bowl, whisk the eggs, then add salmon and cheese, and season with sea salt and cracked pepper and mix to combine.
- Using an egg ring, cut circles out of the defrosted puff pastry and place into the greased patty cake trays.
- Evenly spoon the mixture across the pastry cases.
- Bake for 20 minutes or until golden brown.
Ingredients
6 eggs
210g Black & Gold pink salmon
½ cup Black & Gold grated cheddar cheese
3 sheets Black & Gold puff pastry, quartered
Notes
Optional: Add a finely chopped spring onion and a few chilli flakes when mixing the eggs.
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© 2019 IGA Recipes.