Bacon, apple and rosemary mini pies

4
45 minutes

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