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Tuscan Egg And Bacon Pies

  • 4 or 8
Tuscan Egg And Bacon Pies

These little morsels make the most of the ingredients found in the delicatessen section of your supermarket and make fabulous upmarket versions of the original.


  • 8 sheets filo pastry
  • 50 grams butter, melted
  • 200 grams marinated feta, well drained
  • 4 eggs
  • pepper to season
  • 4 rashers bacon, trimmed of rind
  • a little oil for frying
  • 300 grams mixed antipasto


  • 3 tblsp olive oil
  • 1 tblsp white or red wine vinegar
  • 1 tblsp sundried tomato pesto or basil pesto
  • basil leaves to garnish


  1. Take one sheet filo of pastry and divide in three width-wise. Cut in half to give you 6 even-sized pieces.
  2. Brush one piece with butter and top with a second layer of filo slightly off centre. Repeat with the other four pieces of filo. Place the buttered square into a well-greased standard-size muffin tin. Repeat with the remaining filo and butter to make 8 .
  3. Dice the feta into 1cm pieces and place even quantities into the centre of each.
  4. Beat the eggs together with a good seasoning of pepper and pour equally over the feta.
  5. Bake at 190°C for 10 minutes.
  6. Cut the bacon into 2cm pieces. Cook in a frying pan with a little oil over a moderately high heat until the bacon is golden and crisp. Toss through the antipasto mixture and warm through. Pile equal amounts on top of each filo parcel.
  7. Place in the centre of a plate. Mix together the olive oil, vinegar and pesto. Serve drizzled over the egg and bacon pies with a basil leaf or two for garnish.

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