Mozzarella, semi-dried tomato and chorizo filo pies

Method

• Step 1
  Preheat the oven to 200°C and grease 4 holes of a Texas (3/4 cup) muffin pan.
• Step 2
  Cook the chorizo, stirring, in a non-stick frypan over medium heat for 2-3 minutes until crisp. Set aside to cool.
• Step 3
  Place the egg, mozzarella, tomato, basil and half the parmesan in a bowl and whisk to combine. Season and stir in the cooled chorizo.
• Step 4
  Brush 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.