Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Low Carb, Low fat
Course: Entree, Lunch, Main

INGREDIENTS

2 sheets short crust pastry, thawed
105g can John West Red Salmon, drained and flaked into chunks
1 small red capsicum, char grilled
& sliced into 4cm small strips
6 fresh asparagus tips, cooked and cut into 3cm lengths
2 eggs, beaten
1 cup milk
1 teaspoon Dijon mustard
¼ cup pine nuts

METHOD

Preheat oven to 190°C.

Line a medium muffin pan with 6x10cm pastry circles, easing in gently.

Place a spoonful each of John West Red Salmon, capsicum and asparagus into each pastry case.


In a bowl combine beaten eggs, milk, mustard and season with salt and pepper. Pour into pastry cases and sprinkle with pine nuts.

Bake for approximately 25-30 minutes or until cooked through.