|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|
|butter — melted, for brushing|
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.