Name: Mini pancetta, pea and egg filo tarts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 8 thin slices pancetta, coarsely chopped, plus 4 slices extra, halved; 1 large brown onion, finely diced; 6 eggs; 1 cup (250 millilitres) pure cream; 12 sheets filo pastry; 120 gram butter, melted; 2 cup (240 grams) frozen peas, thawed

Mini pancetta, pea and egg filo tarts

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Serves 8

Prep

30M

Cook

25M

Total

55M

Ingredients

1 tablespoon olive oil

8 thin slices pancetta, coarsely chopped, plus 4 slices extra, halved

1 large brown onion, finely diced

6 eggs

1 cup (250 millilitres) pure cream

12 sheets filo pastry

120 gram butter, melted

2 cup (240 grams) frozen peas, thawed

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease eight 8cm (base) x 3cm-deep loose-based fluted tart pans. Place on a baking tray.

2.Heat oil in a medium frying pan on medium. Cook chopped pancetta 2-3 minutes, until golden. Add onion and cook 3-4 minutes, until starting to soften. Set aside.

3.Lightly whisk eggs and cream in a medium bowl until combined.

4.Stack 4 sheets of filo on top of each other, brushing with a little melted butter between each layer. Repeat with remaining filo and a little more butter to make three stacks in total. Cut out 3 x 16cm circles from each of two stacks and 2 x 16cm circles from third stack. Line tart pans with filo, allowing edges to overhang.

5.Divide onion mixture between filo cases. Scatter over peas. Pour over egg mixture and fold over pastry edges to partially enclose. Brush pastry with remaining melted butter. Place extra pancetta slices on top of filling.

6.Bake 20-25 minutes, until pastry is golden and filling is set. Cool tarts in pans 10 mins before removing. Transfer to a wire rack to cool completely. Place tarts in an airtight container between layers of baking paper. Refrigerate until required.

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