These are great for picnics or a light lunch.
RECIPE: Ham & Egg Pies
Makes about 12 in Texan muffin tins, the biggest.
12 sheets filo pastry
80g butter, melted
200g ham chunks, off the bone
150g semi sun-dried tomatoes, chopped
100g creamy fetta, crumbled
1 cup milk
sea salt to taste
ground black pepper to taste
3 tbsp flat-leaf parsley, finely chopped
4 tbsp parmesan, freshly grated
Grease the muffin tins well. Lay six sheets of filo down flat and cut each into six squares. Place three squares in each muffin tin. Brush with melted butter. Then lay another three squares turned by 90 degrees in each muffin tin. Brush with melted butter. Then add some ham, tomatoes and fetta to each pie.
Beat the five eggs and milk together, then season. Pour a little into each pie, but allowing room for one whole egg on top. Break one egg into each pie. Scatter over parsley and parmesan. Bake at 180C for 25 minutes.