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

Ingredients

• 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

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 190ºC 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.