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Preparation time: 10 minutes
Cooking time: 15 - 20 minutes
3 sheets pre-made puff pastry
¼ cup sour cream (50grams)
¼ cup milk (60ml)
1 large egg, whisked
pinch of salt
3 tbsp chives, finely chopped
3 spring onions finely chopped, whites only
90grams smoked salmon,
60grams cheddar cheese, grated
Preheat the oven to 180°C (160°C fan forced), and lightly oil a 24 cup mini muffin pan.
Using a cookie cutter, cut out 24 rounds of puff pastry and fit them into the muffin pan, then refrigerate for 10 minutes.
In a mixing bowl whisk the sour cream, milk, egg, pinch of salt, and chives.
Into each tart, add some chopped spring onion and a small piece of smoked salmon. Cover with a few teaspoons of egg mixture and top with grated cheese. Don’t overfill the tarts or they will spill over when baked.
Bake for 12 - 15 minutes until the pastry is golden.
Decorate with fresh chopped chives, and serve warm or at room temperature.