Mini pancetta filo pies recipe

Mini pancetta filo pies

  • makes 24
  • Easy

Impressive but easy, these delicate filo pies with parmesan, pancetta and spring onions make the perfect drinks party canapés.

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Ingredients

  • diced pancetta 70g
  • spring onions 4, finely chopped
  • eggs 4, beaten
  • parmesan 25g, finely grated
  • butter 25g, melted
  • filo pastry 3 sheets, cut into 8cm squares

Method

  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Cook the pancetta in a non-stick pan until it gives up its fat. Add the onions and cook until softened. Cool, then put in a bowl with the eggs and cheese. Season and mix well.

  • Step 2

    Brush 2 x 12 hole mini-muffin tins with butter. Take 3 or 4 pieces of filo and lay over each other, overlapping to make a star. Brush with butter then push into a hole to make a pastry cup. Repeat until the holes are filled. Divide the egg mix between them and cook for 15-20 minutes until set and golden.

Additional Information

Check out our best ever Christmas canapé recipes here

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Nutritional Information

  • Kcals 46
  • Fat 3.2g
  • Carbs 2g
  • Fibre 0.1g
  • Protein 2.6g
  • Salt 0.25g
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