- 0:30 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
This easy recipe for chorizo and semi-dried tomato pies make them a great choice for hosts short on time.
Ingredients
- 1 dried chorizo, chopped
- 5 eggs, lightly beaten
- 1 cup (100g) grated mozzarella
- 70g semi-dried tomatoes, drained, chopped
- 2 tablespoons chopped basil leaves
- 2/3 cup (50g) grated parmesan
- 8 sheets fresh filo pastry, halved
- 50g unsalted butter, melted
- 1 teaspoon poppyseeds
- Salad leaves, to serve
Method
- Step 1Preheat the oven to 200°C and grease 4 holes of a Texas (3/4 cup) muffin pan.
- Step 2Cook the chorizo, stirring, in a non-stick frypan over medium heat for 2-3 minutes until crisp. Set aside to cool.
- Step 3Place the egg, mozzarella, tomato, basil and half the parmesan in a bowl and whisk to combine. Season and stir in the cooled chorizo.
- Step 4Brush the filo sheets with some melted butter and place 4 sheets in each muffin hole, allowing plenty to overhang. Divide the filling among the pastry cases, then fold the overhanging pastry over the filling to cover. Brush with the remaining butter and scatter with poppyseeds and remaining 1/3 cup (25g) parmesan. Bake pies for 20-25 minutes until golden and crisp. Rest for 5 minutes in the pan, then remove and serve with salad leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2269 kj
Energy
36g
Fat Total
18g
Saturated Fat
3g
Fibre
29g
Protein
351mg
Cholesterol
897.41mg
Sodium
7g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
- Author: Phoebe Wood
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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