Bacon and egg filo pie
11
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Using filo pastry instead of shortcrust pastry gives a lighter, crispier texture which brings out the taste of the bacon and veggie based filling. Cooked in the oven, it’s a fantastic dinner option and any leftover will make the perfect lunch the next day.
Ingredients
Olive oil
1 tbs
Shortcut bacon
125 g
Leek
1 whole, washed, thinly sliced
Brussels sprouts
250 g, thinly sliced
Filo pastry
8 sheet(s)
Egg(s)
6 medium
Full-fat milk (full cream)
½ cup(s), (125ml)
Blue vein cheese
50 g
Smoked paprika
1 tsp, to dust
Oil spray
5 x 3 second spray(s)
Instructions
1
Heat oil in a large saucepan on medium-high. Cook bacon, stirring, for 3 minutes or until golden. Reduce heat to medium. Add leek and cook, stirring, for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir in brussels sprouts and cook for 30 seconds or until bright green. Transfer to a large plate and set aside to cool.
2
Preheat oven to 200°C. Lightly spray a 22cm round spring form tin with oil.
3
Lightly spray 1 filo sheet with oil. Fold in half crossways. Place over base and side of prepared tin. Lightly spray with oil. Repeat with remaining filo sheets, overlapping each at an angle, to completely line the tin.
4
Whisk eggs and milk in a jug. Season with pepper. Spread leek mixture over base of tin. Crumble over the cheese and pour over egg mixture. Scrunch up excess filo to form an edge. Sprinkle with paprika. Bake for 45 minutes or until golden and set. Stand for 5 minutes before removing tin.
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