Bacon, apple and rosemary mini pies
Ingredients
- pack of filo pastry sheets
- 70g of butter , melted
- 150g of light brown sugar
- 2 tbsp of plain flour
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg , fresh
- 1/2 tsp ground cardamom
- 1 tsp rosemary , finely chopped
- 2 apples , peeled and cut into 1cm slices
- 80g of bacon , diced
- 2 eggs , beaten
- salt
- black pepper
Method
1
Preheat the oven to 190°C/gas mark 5
2
Add the diced bacon into a pan and cook until crisp. Reserve
3
In a deep dish, blend the brown sugar, flour, cinnamon, nutmeg, cardamom and rosemary together. Add the sliced apple, coating them well. Reserve
4
Prepare the individual tins/ramekins; I used ramekins, grease each one very well. Be generous, you will thank me later!
5
Unroll the filo pastry. Working quickly, separate the layers of filo pastry, as you need them, keeping the remaining sheets protected with cling film or a damp tea towel
6
Brush each sheet with the melted butter and layer up each ramekin with layers of pastry. Each ramekin should have 1 1/2 sheets to make your finished dish sturdier. Brush melted butter all over the pastry. Place the spiced apple slices into each of the pie shells, and distribute evenly
7
Beat 2 eggs with salt and pepper. Pour over the apples, and top with the crisp bacon. Cook in the oven for 15 minutes
8
Let them cool for 10 minutes before taking out the tins/ramekins
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Bacon, apple and rosemary mini pies
