Once Christmas days over, put leftovers to good use with imaginative dishes that reinvent Christmas ingredients.
- Preheat oven to 190C. Brush cut side of pita with half the butter. Line 6 x 12cm pie pans with pita, buttered-side up. Line pita with baking paper and fill with dried beans or rice. Bake for 10 minutes or until light golden. Remove beans and baking paper.
- Meanwhile, heat remaining butter in a small frying pan over medium heat. Add ham and cook, stirring, for 3 minutes. Add leek and cook, stirring, for 8 minutes or until leek is soft. Cool.
- Combine mustard, ricotta, egg yolks and half the parmesan in a bowl. Season with salt and pepper. Spoon the ricotta mixture into the pita shells and place the ham mixture around the edges of the shells to form a well. Crack an egg into each well and top with asparagus. Scatter with remaining parmesan and bake for 20 minutes or until whites of eggs are set but yolks remain runny.
- Scatter with parsley to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set