• 70g pancetta, diced
  • 4 spring onions, finely chopped, reserve a little to garnish
  • 4 eggs, beaten
  • 25g parmesan, finely grated
  • 25g butter, melted, to grease
  • 3 sheets of filo pastry, cut into 6cm squares


  1. Preheat the oven to 190°C/375°F.
  2. Place the pancetta in a non-stick pan and fry until the fat it released. Add the spring onions and cook until softened, then remove from the heat and allow to cool.
  3. Once cool, place in a bowl and add the eggs and parmesan. Season and mix well.
  4. Brush the holes in the Mini Morsel Pan with the melted butter. Use 3 squares of filo per hole ─ overlap the three layers so the protruding edges look like a star.
  5. Divide the egg mix between the holes and cook for 15-20 minutes until set and golden. Once cool, garnish with the remaining spring onion.