Smoked Haddock & Asparagus Tartlets

Ingredients

• 200g non-dyed smoked haddock - poached & flaked
• 1 onion, chopped and sautéed
• 125ml double cream
• 1 egg
• 1 egg yolk
• 1 tbsp parsley - finely chopped
• 100g asparagus spears - blanched
• 3 or 4 sheets Filo pastry
• 20g butter - melted
• Muffin tin

Instructions

• Cut the filo sheets into squares, to fit 8 pockets of the muffin tin. Brush the squares of filo with the melted butter & line each pocket with 3 squares.
• Whisk the cream, egg and egg yolk together and season.
• Fill the filo pockets with sautéed onion, chopped asparagus stem, smoked haddock, parsley, and the egg and cream mixture and place an asparagus spear on top.
• Bake at 180°C for 15 - 20 minutes, or until cooked.