1 sheet puff pastry, defrosted
150g chopped mixed vegetables (if using frozen, defrost)
3 tablespoons of Northern Ireland crème fraîche
3 tablespoons grated Northern Ireland Cheddar cheese
1 egg, lightly beaten
Pinch mixed herbs
1 tablespoon sweet chili sauce, optional
Preheat oven to 210°C.
Cut pastry into twelve 6cm x 7cm rectangles and line 12 buttered patty pans.
Combine remaining ingredients in a bowl and spoon into the pastry cases.
Bake at 210°C for 20 minutes or until cooked and golden.
Suggestion: Substitute a 210g can drained and flaked pink salmon for the vegetables.
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