Advertisement

Ingredients

  • 70g diced pancetta
  • 4 spring onions, finely chopped
  • 4 eggs, beaten
  • 25g parmesan, finely grated
  • 25g butter, melted
  • 3 sheets filo pastry, 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement