Ingredients
Makes 6
6 sheets Antoniou Fillo Pastry
80g butter, melted and clarified
2 rashers bacon, finely chopped
6 small eggs
Salt and pepper
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius fan forced. You will need a 6 hole muffin tin for this recipe.
Brush one sheet of Fillo Pastry with butter. Fold the sheet of Pastry in half, for the two short sides of the Pastry to meet. Brush with butter. Cut the sheet in half. Place one piece of Pastry over the other to form a cross shape. Transfer the crossed Pastry to one of the muffin tin holes and using your hand push it in. Fill the Pastry with one sixth of the bacon and crack an egg into the hole. Sprinkle with salt and pepper. Scrunch in the overhanging Pastry to seal the pie. Repeat with remaining Fillo Pastry, bacon and eggs.
Bake for 15-20 minutes or until golden and crispy all over. Transfer the pies to a plate lined with paper towel to drain any excess butter, allowing them to sit for 5 minutes before serving.
Watch this video to learn how to make Bacon and Egg Fillo Scrunchies