Ingredients
3 sheets puff pastry, partially thawed
2 tsp rice bran oil
200 g chicken mince
1 tsp SIDS CRAZY SALT
2 spring onions, thin sliced
3 eggs
½ cup cream
½ tin asparagus, drained, cut in 1 cm pieces
125 g corn
⅓ cup grated tasty cheese
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 200°C/180°C fan-forced. Grease a 12-hole, ⅓ cup-capacity muffin pan.
Cut each pastry sheet into 4 squares. Press 1 square into each pan hole.
Heat oil in a frying pan over medium-high heat. Add mince, SIDS CRAZY SALT and onion. Cook, stirring with a wooden spoon to break up mince, for 3-4 minutes until mince is browned.
Whisk eggs and cream together in a jug. Season with SIDS SALT & PEPPER. Divide mince mixture between pan holes. Top with asparagus, corn and egg mixture. Sprinkle with cheese. Bake for 20 minutes until golden and filling is set.
