Makes 12

Ingredients:

150g ham, diced

250g grated cheddar cheese

1 medium shallot, diced

6 extra large eggs

18-20 sheets fillo pastry

Pepper & salt to taste

Method:

Prehat oven to 180c.

Add a tablespoon of olive oil to a small frying pan set to medium-high heat.

Once oil begins to shimmer, add the shallot to the pan, & cook until translucent but not browned. Set aside to cool.

Whisk the eggs together in a large bowl until frothy.

Add the ham, cheese & shallot to a small bowl, spinkle on a little salt & pepper & stir until combined.

Spray a 12 cup muffin pan with a little olive oil & set aside.

Cut the fillo pastry into squares roughly 8-10cm.

Take 3-4 sheets of pastry & place it into a cup of the muffin tray.

Take another 3-4 sheets & line the same muffin cup with the pastry, ensuring the corners are on opposite sides to the corners on the previous layer.

Repeat 2 more times until you have a “flower” of pastry (see above photo).

Repeat with all muffin cups.

Divide ham mixture eveily between all muffin cups.

Pour egg mixture into each muffin cup.

Spirnkle with extra pepper & salt if desired & bake in oven for 20-25 minutes or until pastry has browned & the centres are all cooked through.

Serve warm, or cold.

Enjoy!