Bacon, mushroom and chestnut filo cups
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Bacon, mushroom and chestnut filo cups
These pretty filo cases can be layered up with any of your favourite quiche fillings, so use what you have to hand
Makes: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
190Kcal
Fat
13gr
Saturates
7gr
Carbs
12gr
Sugars
2gr
Fibre
1gr
Protein
5gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp rapeseed oil, plus extra to grease
- 2 rashers streaky bacon, chopped
- 1 echalion shallot, finely chopped
- 1 garlic clove, crushed
- 2 sprigs rosemary, finely chopped
- 200g baby chestnut mushrooms, sliced
- 75g cooked chestnuts, finely chopped
- 5 large sheets filo
- 50g butter, melted
- 3 medium eggs
- 150ml crème fraîche
- 125ml whole milk
- 1 tbsp brandy
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a frying pan and fry the bacon and shallot for 3-4 minutes, until the shallot is soft. Stir in the garlic, then add the rosemary and mushrooms. Cook for 5 minutes until the mushrooms are soft and any liquid has evaporated. Stir through the chestnuts and set aside to cool.
- Unroll the filo on your worksurface in a stack. Cut in half horizontally and then again in half vertically to create four rectangles, then cut each rectangle into two so you have eight stacks of pastry squares. Brush the holes of a 12-hole muffin tin with a little oil. Create a star shape by layering 3 filo squares at different angles, brushing each square with melted butter as you stack them. Press into the muffin tin.
- Divide the mushrooms among the tart cases. Whisk together the eggs, crème fraîche, milk and brandy; season well. Divide the mixture between the tart cases. Bake for 18-20 minutes, or until the pastry is golden and the filling is set and slightly springy to the touch. Leave to cool for 5-10 minutes before removing from the tin to serve. If you want to get ahead, prep and bake the filo cups up to 24 hours ahead – reheat for 10 minutes before serving.
