I wanted to make something from some leftover Turkey that was in the fridge, the weather was cool, and comfort food was on my mind. These babies can be ready on the plate in about half an hour, they are incredibly easy to make and are very cost effective.
They can also be made and frozen, for work or shchool lunches, or made for a bring a plate function!
- 1 sheet Short Crust Pastry
- 1/8 cup Diced Turkey Breat (or whatever you prefer)
- 1 Spring Onion, finely diced
- 8 small pieces Brie
- 1 Egg
- 1/8 cup Cream
- Salt and Pepper
Preheat oven to 180°C. Lightly spray a muffin tin with Canola or Olive Oil. Cut 6 x 10cm rounds from the pastry and gently push them into the muffin tray. Par bake for about 8 – 10 minutes, until they are just beginning to change colour.
Sprinkle the pastry cups with the turkey and onion and topeach one with a piece of brie. In a jug, mix the egg, cream, salt and pepper – don’t be shy with the seasoning. Place about a tespoon of this into each pastry cup, be careful to leave about 2mm from the top. Bake for another 8 – 10 minutes, until the egg is just set, not over cooked and dry.
‘This will make 8 mini quiche. Multiply the mix to make more.