Mini Ham and Egg Tarts

HAPPY NEW YEAR to all my family, friends and fellow bloggers !

May the year 2011 bring us everything we wish for. I don't know about you but I am sure glad to see the back of 2010 !

Little ham and egg tartlets are always a hit. In fact anything to do with pastry are crowd pullers. Every time I have pastry leftover from a pie, I keep it all together in the freezer in a ziplock bag. And once in a while to use it up, I make these little tarts. It is versatile in the sense, you can use whatever you have in your pantry, freezer or garden.

I would like to thank everyone for all their messages during my hiatus from blogging.

Ingredients :
Liquids (enough to make 20 small plus 1-11cm tart) :
3 large eggs
200ml milk
100 ml cream
black pepper
sprinkling of salt
dry mixed herbs


2 thick slice ham steak (cut to small pieces)
chives
parsley
dehydrated tomatoes

Quick Flaky Pastry

Method :
1. Follow the steps on making the flaky pastry here. Roll out on a floured board to make thin rounds to fit your pie moulds.


2. Fill the mould with ham, chives or whatever you fancy.



We have here ham, chives, parsley and dehydrated tomatoes.



3. Mix the liquid ingredients together, season and pour onto pastry.



Do not fill to the very top.


4. Bake in a preheated oven at 210C for 10-20 minutes until the pastry is golden brown and the filling set.




Tip :
1. If using bacon use less salt as bacon can be quite salty. Same goes for cheese.

2. Try not to fill the pastry to the top as this will make the mixture overflow during baking, making the pastry stick to the mould.

Note :
1. If you like cheese, sprinkle some on top before baking.

2. My dehydrated tomatoes are from a few year ago when I had a bumper crop of tomatoes. The dehydrated tomatoes have been sitting in my freezer. Very handy to have to add to sauces, pizza etc.