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Mozzarella, semi-dried tomato and chorizo filo pies
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Quick and delicious chorizo and semi-dried tomato pies for busy hosts.
Ingredients:
  • 1 dried chorizo, chopped
  • 5 eggs, lightly beaten
  • 100g mozzarella
  • 70g semi-dried tomatoes, drained, chopped
  • 40.00 ml chopped basil leaves
  • 50g parmesan
  • 8 sheets fresh filo pastry, halved
  • 50g unsalted butter, melted
  • 1 tsp poppyseeds
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to a toasty 200°C and generously grease 4 Texas (3/4 cup) muffin pan cavities.
  • Sear the chorizo in a non-stick frypan over medium heat, stirring occasionally, until crisp, about 2-3 minutes. Allow it to cool before using.
  • Combine the egg, mozzarella, tomato, basil, and half of the parmesan in a bowl. Whisk together, season, and then stir in the cooled chorizo.
  • Coat filo sheets with melted butter, placing 4 sheets in each muffin hole with excess hanging. Fill pastry cases evenly, fold overhanging pastry to cover filling. Brush with remaining butter, sprinkle on poppy seeds and remaining 1/3 cup (25g) parmesan. Bake pies for 20-25 minutes until golden and crispy. Let them rest for 5 minutes in the pan, then serve with salad leaves.

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