6 sheets filo pastry
75 grams butter, melted
100 grams prosciutto, roughly chopped
24 quails eggs
¾ cup crème fraiche (or 100-150 grams sliced brie)
1-2 tblsp freshly sliced chives
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 creme 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 190ºC for 10-12 minutes until the eggs are just set. Serve quickly with salad.
Egg and bacon pies are always popular but for Christmas jazz them up with filo pastry, prosciutto and quail's eggs.