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Caramelised onion and prosciutto pull-apart pies
Caramelised onion and prosciutto pull-apart pies
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Savory pull-apart pies blend the best of pie, quiche, and tarts in a convenient and delicious dish.
Ingredients:
  • Melted butter, to grease
  • 20g butter
  • 80ml (1/3 cup) olive oil
  • 2 brown onions, halved, thinly sliced
  • 40g butter, extra, melted
  • 21 sheets filo pastry
  • 9 thin prosciutto slices
  • 9 eggs
  • 125ml (1/2 cup) milk
  • 40.00 ml chopped fresh continental parsley
  • 40.00 ml coarsely grated cheddar
Instructions:
  • Preheat the oven to 180ºC. Grease a 5cm-deep, 24cm round pie dish with melted butter. In a large frying pan over low heat, combine the butter and 1 tablespoon of oil. Sauté the onion, stirring occasionally, for 10-15 minutes until it turns deep golden. Allow the onions to cool before using.
  • Mix the additional butter and the remaining oil in a bowl. Place the filo on a clean work surface and cover it with a dry tea towel followed by a damp tea towel to keep it moist.
  • Brush 1 filo sheet with a touch of the oil mixture, layer another sheet on top, and brush with more oil. Repeat this process with 5 more filo sheets to create a 7-sheet stack. Then, repeat the layering with the remaining sheets and oil to make 2 more stacks.
  • Cut the stack into 6 equal squares.
  • Brush 1 filo square with the oil mixture and layer another filo square on top, turning 90 degrees to create a star shape. Repeat with the rest of the filo squares and oil mixture to make a total of 9 stars.
  • Form each star into a cup shape. Place 8 cups along the edge of the dish and one in the center.
  • Distribute prosciutto and onion evenly into the filo cups. In a large jug, whisk together eggs, milk, and parsley. Season with salt and pepper. Gently pour the egg mixture into the filo cups, taking care not to overflow. Sprinkle cheddar cheese on top. Bake until set and golden. Serve warm or at room temperature.

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