150g Scottsdale Pork leg ham, finely diced (great way to use leftover Christmas Ham!)
Olive oil spray, for greasing
120g baby spinach leaves
½ cup fresh ricotta
1/3 cup finely grated parmesan
2 eggs, whisked
2 sheets frozen ready-rolled short pastry, partially thawed
Basil leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Lightly spray 18 holes in two patty pans with oil spray.
Place spinach leaves into a large heatproof bowl and cover with boiling water. Stand for 10 seconds. Drain. Squeeze spinach to remove excess moisture and finely chop. Wipe the bowl dry and return spinach.
Add ham, ricotta, parmesan and eggs to spinach. Season with salt and pepper to taste. Stir until well combined.
Using a 7cm-round cutter, cut 18 rounds from pastry sheets. Line the prepared patty pan moulds with pastry rounds.
Spoon ham mixture into the pastry cases. Bake for 20-25 minutes or until filling is golden and pastry is golden.