Image by Craig Wall
Ingredients (9)
- Olive oil spray
- 250g Primo Real Diced Bacon Pieces
- 1 small onion, finely chopped
- 200g button mushrooms, finely chopped
- 12 sheets filo pastry
- 120g grated Devondale Tasty Cheese Block (500g)
- 2 tbsp chopped chives
- 4 eggs
- 185ml (3/4 cup) pouring cream
Method
Show ingredient quantity- Step 1 Preheat oven to 180C/160C fan-forced. Grease patty tins with non-stick cooking spray. Heat a large non-stick frying pan over medium heat. Spray with oilOlive oil spray, add bacon250g Real Diced Bacon Pieces and onion1 small onion, finely chopped, and cook, stirring for 3-4 minutes or until golden. Add mushrooms200g button mushrooms, finely chopped and cook, stirring for 4-5 minutes or until soft and golden. Remove from heat, cool.
- Step 2 Lay a sheet of filo12 sheets filo pastry on a clean work surface. Spray with oil. Place a second layer of filo on top. Repeat with spray and filo until there are six layers. Use remaining six sheets to form a second stack. Cut each stack into 12. Line the patty tins with squares of filo pastry, scrunching to make little cases.
- Step 3 Using half the cheese120g grated Tasty Cheese Block (500g), place a small amount into each pastry case. Add the chives2 tbsp chopped chives to the bacon mixture. Divide evenly between the pastry cases. Whisk the eggs4 eggs and cream185ml (3/4 cup) pouring cream in a large jug, season with salt and pepper. Pour egg mixture evenly between pastry cases. Scatter over remaining cheese. Bake for 30-35 minutes or until golden and crisp. Serve.