Egg And Ham Pies
INGREDIENTS
6 sheets filo pastry
75 grams butter, melted
100 grams prosciutto, roughly chopped ( see Cook’s Tips)
24 quails eggs (see Cook’s Tips)
3-4 cup crème fraiche (or 100-150 grams sliced brie)
1/2 tblsp freshly sliced chives
75 grams butter, melted
100 grams prosciutto, roughly chopped ( see Cook’s Tips)
24 quails eggs (see Cook’s Tips)
3-4 cup crème fraiche (or 100-150 grams sliced brie)
1/2 tblsp freshly sliced chives
Egg and bacon pies are always popular
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METHOD
1. Spread each filo sheet with melted butter and cut in half.
2. Cut each half into quarters and arrange these 4 pieces in a muffin container. Repeat with the remaining sheets.
3. Place a small spoonful of cr?me fraiche (or a slice of brie) into each pastry case and top with 2 quails' eggs. Scatter over the chives and season with black pepper.
4. Bake at 190? for 10-12 minutes until the eggs are just set. Serve quickly with salad.
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