These mini bacon and egg pies make great party food. Serve with a salad for a wholesome meal.


Four eggs

Four sheets of frozen filo pastry thawed

Two rashers of bacon, eye part only

4 tbsp extra light sour cream

Four sprigs of parsley chopped

Pepper to taste

Spray oil

Cooked spinach for serving


  1. Pre-heat oven to 180degC
  2. Spray oil into four compartments on a muffin tray, then cut the pastry into quarters or to the desired size. Gently press the pie into the muffin tin.
  3. Place the bacon on a baking sheet and bake in the oven until it is done, about 3 to 4 minutes.
  4. Place onto a towel to cool and drain. Place one-half of each rasher into the base pastry shell.
  5. Pour the sour cream, parsley, and pepper over the bacon.
  6. Pour the egg mixture over the sour cream mixture
  7. Place the dish in the oven for 15 to 20 minutes or until it is cooked.
  8. Remove pastry from tin, remove from oven, and serve with cooked spinach.

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