About this recipe:I came up with this lower fat version of a favourite classic to keep down the calories! The filo gives a nice pastry hit without the calories of shortcrust. Why not have a single one as a starter or 2 to 3 as a main course with a salad?
4 rashers unsmoked back bacon, fat removed and chopped into small pieces
1 small onion, diced small
2 tablespoons extra mature cheddar, grated
salt and freshly ground black pepper to taste
8 large sheets filo pastry
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Method Prep:15min › Cook:20min › Ready in:35min
Pre-heat oven to 180 C / Gas 4. Use a brush to very lightly grease a tin with 12 square or round holes with sunflower oil (see tip).
Beat the eggs in a large bowl and add the bacon, onion, cheese and seasoning, then mix together well.
Cut each filo sheet into 3 equal strips, making 24 in total.
Prepare the pastry cases by using 2 strips of filo per 'hole'. Brush one surface of each very lightly with a little of the sunflower oil, and fold into three so that the oiled surfaces allow the pastry to stick together. You only need to arrange them roughly to get the rustic effect in the photo.
Spoon the egg mixture into the 12 pastry cases.
Bake in the oven for 20 minutes or until golden brown.
I used a non-stick brownie pan which has 12 square 'holes' but you could use a similar pan with round or square holes and adjust the quantities to fit.
Adding small amounts of various finely chopped herbs such as chives and parsley would ring the changes, as would using sumac instead of black pepper.