Ingredients
Serves 4Egg & Bacon Pies
½ cup melted butter
5 sheets filo pastry
¼ cup grated parmesan
2 tbsp chopped dill or basil
6 Free range eggs
1/3 cup of cream
Pinch of salt and pepper
8 thin rashes of bacon, rind removed
Corn, Pea & Cauliflower Fritters
Makes 10 to 15 depending on size
1/3 cup ricotta
2 eggs separated
Pinch of salt
1 tsp sugar
2 tbsp melted butter
2 tbsp flour
2 tbsp frozen minted peas
1 cup of corn kernels straight off the cob
1 cup cauliflower finely chopped
6 tbsp grated cheddar
Butter for frying
Method
Egg & Bacon Pies
Preheat oven 180˚C.
Place a sheet of filo pastry on bench and with a pastry brush- lightly brush sheet with melted butter. Continue to layer with the rest of the sheets, making sure to brush butter between each layer.
Cut layered filo into 8 even squares and make 4 star shapes by doubling up the filo squares.
Lightly grease large muffin tins and line with pastry.
Sprinkle parmesan and dill on base of each pie.
In a small bowl mix 2 eggs with cream, salt and pepper.
Pour small amount of egg and cream mixture into each pie case.
Crack one egg in each pie.
Place bacon on top.
Bake 30 minutes in 180˚Cs oven until golden and set.
Hot Tip: The best filo pastry to buy is the Antoniou brand. This brand of filo has not been frozen. However if you buy the frozen variety make sure you thaw it slowly in the fridge over night.
Corn, Pea & Cauliflower Fritters
This is an easy recipe and works well with frozen pea and corn mixes if you don’t have fresh vegetables handy.
Blanch cauliflower in boiling water for 2 minutes then pour into colander, refresh with cold water and allow to drain.
Beat together ricotta, egg yolks, sugar, salt and butter.
Fold in flour and then add all the vegies and cheese and mix together.
Beat egg whites to soft peaks and fold into mixture.
Lightly butter non-stick pan, put on med-low heat and fry a few minutes on each side until golden.
Serve straight up!
Tip: If you are using frozen vegies thaw and drain them so they don’t make the mix too wet.