Recipes
Date posted: 02/02/2018
Ingredients
| Everyday Favourites shortcrust pastry mix | 160g |
| Everyday Favourites extended life vegetable oil | 10ml |
| Everyday Favourites raw Scottish salmon portions (skinless) | 100g |
| Fontinella asparagus spears | 20g |
| Philadelphia | 50g |
| Everyday Favourites free range medium eggs | 50g |
| Everyday Favourites UHT dairy whipping cream | 100ml |
Method
- Make the pastry as per manufacturer’s instructions, then roll out and cut into 10 rounds.
- Place into a small muffin tin, then line with parchment paper and fill with flour and blind bake. Then allow to cool.
- Heat the oil in a pan and then add the onions and cook until tender. Dice the salmon and add to the pan and fold through.
- Slice the asparagus and add to the pan along with the cheese, egg, and cream and mix well.
- Spoon the mixture into the pastry cases and bake on 180°C until golden brown.