Wednesday, July 3, 2013

Sausage & Egg Pie

This recipe is so versatile, you could serve it up for breakfast, lunch, dinner, or even as a party food!  They are simple, quick and easy to change up with your favourites.  You could even mix it up by using puff or shortcrust pastry rather than filo.  Serve with a salad, or add some veges into the mix - roast pumpkin would be delicious, or just add some peas or corn!

Ingredients (makes 6)

3 sheets filo pastry, thawed
olive oil spray
1-2 cooked sausages (flavoured is delicious, but it can be any variety), chopped
2 eggs
1/4 cup milk
2 tablespoons caramelised onion (home-made is the BEST, especially using Charlie's onions!)

Preheat oven to 180 degrees Celsius.

Lightly spray each sheet of filo with olive oil.  Cut into 6 equal pieces and press the stacks into 6 holes of a muffin pan.

Whisk the eggs in a jug with milk.  Divide chopped sausage between each filo base.  Pour egg mixture on top.  Dollop with caramelised onion and mix it in lightly with a teaspoon.

Bake for about 20 minutes until egg is set and pastry is lightly browned.

Serve warm or cold.

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