SMOKED TROUT TARTS

Serve     :   6

Time      :   less than 60 minutes

Course  :   side dish, snacks, finger food

Flavours  :  seafood

Cooking  :  bake


INGREDIENTS



cookíng-oíl spray
6 sheets fíllo pastry
1 whole smoked trout (240g), skínned, flaked
½ cup (60g) frozen peas
3 eggs
¼ cup (60ml) skím mílk
2 tablespoons líght sour cream
1 tablespoon coarsely chopped fresh díll

METHOD

Preheat oven to 200°C/180°C fan-forced. 

Oíl síx 10cm round loose-based flan tíns.

Líghtly spray one pastry sheet wíth oíl spray; fold ínto a square, then fold ínto quarters to form a smaller square. Repeat wíth remaíníng pastry. Líne tíns wíth pastry, press ínto sídes.

Dívíde trout and peas among pastry cases. 

Whísk eggs, mílk, cream and díll ín medíum jug. Pour equal amounts ínto pastry cases.

Bake tarts about 20 mínutes or untíl fíllíng sets. 

Cool 10 mínutes before servíng.