Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 3-4 tablespoons (45-60ml) cold water (as needed)
  • 6 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1 cup (150g) cooked salmon, flaked
  • 1/2 cup (50g) shredded cheddar cheese
  • 1/4 cup (60g) finely chopped onion
  • 1 tablespoon (15g) fresh dill, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Gradually add cold water, mixing until a dough forms.
  4. Shape into a disc and refrigerate for 10 minutes.
  5. Preheat oven to 375°F (190°C).
  6. On a floured surface, roll out the chilled dough to about 1/8 inch thick.
  7. Cut out circles to fit into the muffin tin.
  8. Press dough circles into the muffin cups, ensuring even coverage along the bottom and sides.
  9. In a bowl, whisk together eggs and heavy cream until well combined.
  10. Stir in cooked salmon, cheddar cheese, chopped onion, dill, salt, and pepper.
  11. Pour the filling into each crust, filling them about 3/4 full.
  12. Bake in the preheated oven for 20-25 minutes or until the filling is set and the tops are lightly golden.
  13. Allow to cool slightly before removing from the pan. Serve warm or at room temperature.