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Method
Make it happen
- 01
Rub the cold butter into the plain flour, then add cold water gradually to bring together a shortcrust dough. Chill for 15 minutes.
- 02
Heat oven to 180°C fan. Roll the pastry out and line eight lightly greased muffin-tin holes, pressing gently into each.
- 03
Cook onion in olive oil for 5 minutes. Whisk eggs and milk with salt and pepper.
- 04
Stir chopped salmon and dill through the cooked onions before filling.
- 05
Divide the onion, cheddar and the prepared filling among pastry cases. Pour over the egg mixture, leaving a little room at the top.
- 06
Bake 25–30 minutes until the pastry is golden and the centres are fully set. Cool for 5 minutes before unmoulding.