Mini pancetta filo pies
- Preparation and cooking time
- Total time
- Easy
- Makes 24
Skip to ingredients
- 70g diced pancetta
- 4 spring onionsfinely chopped
- 4 eggsbeaten
- 25g parmesanfinely grated
- 25g buttermelted
- 3 sheets filo pastrycut into 8cm squares
Nutrition: per serving
- kcal46
- fat3.2g
- carbs2g
- fibre0.1g
- protein2.6g
- salt0.25g
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.
