Bacon and egg fillo pies

Submitted by william.sanderson on Sat, 12/07/2008 - 6:24pm
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Bacon and Egg Filo pies from 2007 Annual Coinference

Summary

Serves
Source

May 2000 issue of The Australian Women’s Weekly

Prep Time20 minutes
RecipesBreakfast Dishes

Description

Bacon and Egg Filo Pies as created by Lindey Milan at the BBF NSW-ACT Annual Conference in 2007

Ingredients

  • 4 bacon rashers, chopped
  • 8 filo pastry sheets
  • 100 g butter, melted
  • 12 eggs, medium (55g)
  • 2 egg tomatoes, medium 150g
  • 90 g cheese, cheddar, grated - 3/4 cup
  • 2 T chives, finely chopped, fresh
  • pn black pepper, finely ground to taste

Instructions

Preheat the oven to moderately hot (200’C). Grease a 12 hole (1/3 cup capacity) muffin pan.

Cook bacon, if using, in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper. Alternatively cut trout fillet into 2-3cm pieces.

Brush one sheet of fillo with butter, top with another sheet. Cut into 10cm squares. Place one square diagonally on the other to give 8 points. Press the prepared pastry into a muffin pan.

Repeat with the remaining pastry sheets and butter.

Break eggs into fillo cases, top with tomato, bacon or trout and cheese, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.

Just before serving, sprinkle with chives and pepper.

Notes

1 trout fillet, skinned can be used in place of the bacon if desired

Not suitable to freeze. Not suitable to microwave.