Egg And Ham Pies

Serves: Makes 12

Ingredients

6 sheets filo pastry

75 grams butter, melted

100 grams prosciutto, roughly chopped

24 quails eggs

� cup cr�me fraiche (or 100-150 grams sliced brie)

1-2 tblsp freshly sliced chives

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 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 190�C for 10-12 minutes until the eggs are just set. Serve quickly with salad.

Cooks Tips

- Use 12 hen's eggs in place of quail's eggs.
- Use 3-4 slices bacon, trimmed, diced and just cooked in place of prosciutto. There are no comments for this recipe. You can leave a comment below.

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Egg and bacon pies are always popular but for Christmas jazz them up with filo pastry, prosciutto and quail's eggs.