Easy to make, and everyone always comes back for seconds.
3 sheets puff pastry, thawed
415g tin of red salmon, drained, skin & bones removed (or 200g smoked salmon)
150g feta cheese, crumbled
50g kalamata olives, pitted & roughly chopped
50g sundried tomatoes, roughly chopped
2 teaspoons of fresh thyme leaves
2 eggs, lightly beaten
Preheat over to 200 degrees Celcius (for a FAN-FORECED oven – slightly higher if not fan-forced).
Cut each sheet of pastry into 4 squares and press each square into a 12 x 1/3 cup capacity non-stick muffin pan, overlapping the pastry as required.
Combine salmon, feta, olives, tomatoes and thyme in a large bowl.
Spoon mixture evenly between the 12 pastry cases.
Drizzle egg evenly over the filling of each case and bake for 15 – 18 minutes or until crisp and golden.
Serve immediately or place on a cooling rack if serving cold.
Total time: 25 minutes (10mins prep + 15 mins cook)