Bacon, apple and rosemary mini pies

45 minutes


  • 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


Preheat the oven to 190°C/gas mark 5
Add the diced bacon into a pan and cook until crisp. Reserve
In a deep dish, blend the brown sugar, flour, cinnamon, nutmeg, cardamom and rosemary together. Add the sliced apple, coating them well. Reserve
Prepare the individual tins/ramekins; I used ramekins, grease each one very well. Be generous, you will thank me later!
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
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
Beat 2 eggs with salt and pepper. Pour over the apples, and top with the crisp bacon. Cook in the oven for 15 minutes
Let them cool for 10 minutes before taking out the tins/ramekins