Spicy muffins with salami, tomatoes and spring onions

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3.6 9
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 10
  • 1 pack of (250 g; 10 dough sheets) Strudel dough sheets
  • 5 (à 45 g) small tomatoes
  • 100 g Spring onions
  • 4 Eggs (size M)
  • 300 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp grated nutmeg
  • 2 TABLESPOONS Butter or margarine
  • 20 (3 g each) Thin slices of salami
  • 7-10 Tbsp Chervil
  • 7-10 Tbsp Grease

Directions

  1. 1

    Take the dough package out of the refrigerator. Wash, clean and slice the tomatoes. Clean and wash spring onions and cut them into rings. Whisk eggs with 200 ml milk, season with salt, pepper and nutmeg.

  2. 2

    Grease 10 wells of a muffin tin. Heat the fat and 100 ml milk. Cut dough sheets into quarters. Line each well with 4 pastry sheets. Spread each sheet with the milk-fat mixture. Spread spring onions, salami and tomato slices in the wells.

  3. 3

    Pour egg milk over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for about 20 minutes. Cover if necessary after half the baking time.

  4. 4

    Let the muffins cool down for about 10 minutes. Then carefully remove them from the trays. Garnish with chervil.

Nutrition Facts

KCAL
180 kcal
CARBS
18 g
FATS
9 g
PROTEINS
8 g