Mini pancetta filo pies
Published: October 14, 2015 at 4:35 PM
Save recipe
Makes 24
Easy
Total time: 40 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Impressive but easy, these delicate filo pies with parmesan, pancetta and spring onions make the perfect drinks party canapés
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal46
- fat3.2g
- carbs2g
- fibre0.1g
- protein2.6g
- salt0.25g
Ad
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.
Check out our best ever Christmas canapé recipes here
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue