INGREADIENT

• 3 sheets puff pastry
• 100 g salami chopped sliced
• 2 spring onions chopped
• 2 eggs lightly beaten
• 1/2 cup sour cream
• 1 tbs tomato paste
• 1 tbs basil chopped fresh

Direction

1. Lightly grease two 12-hole tart trays.
2. Cut pastry into 24 rounds using a 6.5cm cutter.
3. Place rounds in prepared trays, divide salami and shallots evenly between pastry shells.
4. Pour combined eggs, sour cream, tomato paste and basil into shells and bake at 190C for approximately 25 minutes, or until browned and puffed.
5. Serve warm.