Mini Ham and Asparagus Pies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 1 g |
Preparation steps
Rinse the asparagus, peel the bottom third and cut the bars (except the tips) into about 1 cm (approximately ½ inch) pieces. Cook the asparagus in boiling salted water for 3-4 minutes until al dente. Drain and rinse with cold water. Drain well.
Grease 4 wells of a muffin tin with butter. Cut 8 circles of approx 10 cm (approximately 4 inches) in diameter from the filo dough. Brush each filo dough sheet thinly with a little butter and place two sheets overlapping in the greased wells of muffin tin.
Cut the ham into small cubes. Beat the eggs with salt, pepper and nutmeg. Stir in the ham and the cooked pieces of asparagus, and pour into the muffin wells lined with filo dough. Place the asparagus tips over. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 15 minutes until golden brown.
Remove the tin from the oven and let the pies cool briefly in the tin. Release the pies from the tin and serve sprinkled with chives.
