Bacon and Mushroom Filo Cups
Bacon and Mushroom Filo Cups



  • 1 tbsp oil
  • 2 chopped streaky bacon rashers
  • 1 chopped shallot
  • 1 crushed garlic clove
  • 2 chopped rosemary sprigs
  • 200g chestnut mushrooms, sliced
  • 75g chopped cooked chestnuts
  • 5 large sheets of filo pastry
  • 50g melted butter
  • 3 eggs
  • 150ml crème fraîche
  • 125ml milk
  • 1 tbsp brandy
  • Preheat the oven to 200C. Fry the shallot and bacon in the oil for 4 mins, then stir in the garlic, mushrooms and rosemary to cook for 5 mins more. Stir through the chestnuts and leave to cool. Unroll the pastry, laying each sheet on top of each other. Cut in half vertically to make 4 rectangles, then half again so you have 8 stacks of pastry squares.
  • Brush some oil into a 12-hole muffin tin. Add 3 squares of pastry to each hole at an angle, making a star shape, brushing each square with butter as you go. Press into the muffin tin and add the mushroom mixture to each pastry star. Whisk the eggs, crème fraîche, milk and brandy with some seasoning, and divide the mixture between the tart cases. Bake for 20 mins or until golden and crisp, then leave to cool for 10 mins before serving.
1 hr
Makes 12

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