Mini pancetta filo pies
These cheese and bacon tartlets are a crisp bitesize treat, perfect for easy entertaining with canapés
Difficulty and servings
MAKES 24
Preparation and cooking times
Ready in 40 mins
- 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.
- 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.
PER SERVING
46 kcalories, protein 2.6g, carbohydrate 2g, fat 3.2 g, saturated fat 0.4g, fibre 0.1g, salt 0.25 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1814662/
http://www.bbcgoodfood.com/recipes/1814662/
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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
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Difficulty and servings
MAKES 24
Preparation and cooking times
Ready in 40 mins
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
PER SERVING
46 kcalories, protein 2.6g, carbohydrate 2g, fat 3.2 g, saturated fat 0.4g, fibre 0.1g, salt 0.25 g
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19 December 2011
lizziespain rated and commented on this recipe
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11 May 2012
rona20 rated and commented on this recipe
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