Smoked salmon and asparagus quiches

Step 1

For the pastry

Place the flour, butter and salt in the bowl of the mixer. Attach the paddle and mix until the mixture resembles fine breadcrumbs.

Step 2

Change the paddle for the dough hook and, while mixing on the slowest setting, add enough water to make a soft dough. Don’t overmix the dough.

Step 3

Remove the dough from the bowl and place on the worksurface. Roll the pastry out to 2mm thick, and using an 8cm cutter cut 12 rounds.

Step 4

Place a round into each hole of the muffin trays, using an offcut of the pastry to press firmly into the tray.

Step 5

For the filling

Place the egg, milk and cream in a bowl and whisk together.

Step 6

Divide the salmon and asparagus pieces evenly among the 12 pastry cases. Pour on the egg mix.

Step 7

Place in the oven at 160°C (150°C/gas mark 3) for 20 minutes until the filling is set and the pastry is crisp.