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
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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.
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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.
Nutritional Information
- Kcals 46
- Fat 3.2g
- Carbs 2g
- Fibre 0.1g
- Protein 2.6g
- Salt 0.25g
