Salmon quichettes
If you're looking for a simple and tasty finger food to that will please a crowd, look no further than these salmon quichettes. They are delicious hot or cold and a also make a perfect after school snack.
Ingredients
Salmon quichettes
- 1 (sheet) shortcrust pastry
- 1/2 cup (60g) coarsely grated cheddar
- 105 g (3½ ounces) canned red salmon, drained, flaked
- 1/4 cup (60ml) milk
- 1 egg
Steps
Salmon quichettes
- Preheat oven to 200°C/400°F.
- Cut pastry into nine 7.5cm (3-inch) rounds; press pastry rounds into nine holes of a greased shallow round-based (1½-tablespoon/30ml) patty pan.
- Divide combined cheese and salmon among pastry cases.
- Whisk milk and egg together in a small jug; pour enough egg mixture into each pastry case to cover filling.
- Bake for about 20 minutes or until filling is set. Cool for 5 minutes before removing quichettes from pan. Serve immediately.