Phyllo cups

Glenryck Pilchards
12 servings Prep: 10 mins, Cooking: 35 mins
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These savoury phyllo cups filled with egg, tomato, and pilchards make a great on-the-go item for when you're looking for a protein-packed snack or breakfast.

By Independent Contributor September 26 2023
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Ingredients (11)

100 ml oil
500 g onion — chopped
2 red peppers — chopped
4 chillies — thinly sliced
4 garlic cloves — finely chopped
2 tins chopped tomatoes
2 tins Glenryck Pilchards in Six Gun Grill Seasoned Sauce
phyllo pastry
butter — melted, for brushing
12 eggs
500 ml cream
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Heat the oil in a pot. Add the onions, red pepper and chillies and fry until golden brown. Now add the garlic. Cook for 1 minute.

Add the tomatoes and simmer on medium heat for 10 minutes.

Add the Glenryck Pilchards in Six Gun Grill Seasoned Sauce and simmer for 3 minutes.

Take a sheet of phyllo pastry and place on a working surface.

Brush with some melted butter and place another sheet of pastry on top.

Cut into squares. Taking 2 squares, place the one on top of the other and press into the muffin pan.

Spoon 2 tbsp of mixture into the pastry.

Whisk the eggs and cream together and top each cup with 1 tbsp of egg mixture.

Bake at 180°C for 30 minutes.

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