Here is a fantastically simple recipe for you which tastes really, really great. It would make a great starter for 12 or light lunch for 6 with a simple salad. I am actually considering serving this for my christmas day starter (but lets not get too organised with that yet?!!)
1 x 500gms Jus Roll Puff Pastry Block
100gms smoked salmon trimmings
284ml double cream (medium pot)
2 eggs (large)
1 tsp dried dill or 1 tsp fresh
1 small onion – chopped (using Food Chopper or Manual Food Processor)
1 chilli – chopped
1 tsp dijon mustard
Preheat oven to 220C
Roll out pastry and cut out 12 circles about 4.5″ in diameter, using largest Biscuit Cutter.
Using the Mini Tart Shaper, gently push each circle into the Stoneware Muffin tray.
Roughly chop up the salmon into small pieces using Utility Knife and divide into the pastry mould.
In the Batter Bowl mix cream, eggs, mustard, dill, chopped onion and chilli using Small Mix ‘N Scraper and then pour into each pastry mould – just half inch below the rim of the pastry.
Bake for 30 minutes. Just lift out and serve.
This is a brilliant recipe to do to start seasoning your stone especially if you want to be making Yorkshire Puddings in it.