• 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.