Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. Grease a 6-hole (1-cup) Texas muffin tray. Cut 12 long strips of baking paper. Line each hole with 2 strips of the paper overlapping in a cross pattern; extend paper at both sides for handles.
2.Place a sheet of pastry on work surface; spray with oil. Place a second sheet of pastry directly on top. Cut pastry stack into 6 equal squares. Place 3 of the squares over the remaining 3 squares so they overlap at an angle. Push each square stack into prepared holes, letting edges extend above rim. Repeat with remaining pastry and oil spray.
3.Whisk eggs in a medium bowl. Season. Add ham and fetta. Spoon mixture evenly into pastry cases. Sprinkle with sesame seeds. Bake for 40 minutes or until just set. Stand in tray for 5 minutes. Transfer to a wire rack to cool completely. Serve topped with salsa.
Leftovers? Use salsa in tacos, or as a dip with corn chips, rice crackers or vegetable sticks. Use cooked bacon or chicken instead of ham. Vegetarian: Swap bacon for 1 cup grated kumara (orange sweet potato).
Note
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