4-6Piecesof puff pastry10 cm square ones defrosted
3eggs
185mldouble cream
100grgreen peas
pieceof smoked chicken
handfull of cherry tomatoeshalved
pepper
salt
some dried herbs if you wantlike mediterranean herb mix
Instructions
Preheat the oven to 180 C If you're using non stick coating tins you don't really need to grease them as there is enough butter in the puff pastry, but if you're using regular ones, best to grease them)
Whisk the eggs with cream, pepper and salt and if using, add the herbs in as well.
Cover the tins with a piece of puff pastry and prick a few holes in the bottom with a fork.
Cut your smoked chicken in small pieces and divide over the tuns. Do the same thing with the peas. Make sure you don't over fill the forms as it will flow over the edge once in the oven.
Put your cream mixture on top and don't fill all the way to the edge. Leave a little bit of space. Remember the eggs will puff up.
Press a few tomatoes in the mix. Cut side up.
Put into the oven for about 20-25 minutes or until golden and firm