Homage to Dan's egg and bacon pie
Eight or so sheets of filo pastry
A good handful of leftover smoked gammon
A finely chopped onion
Four sliced tomatoes
A slosh of double cream
A good handful of a strong cheese - I used Lincolnshire Poacher
Carefully unfold your filo and have the melted butter standing by. In a flan tin or pie plate, build up your layers of filo, leaving half the filo sheet flopping over the tin - this will be the lid of the pie. Brush each laid out sheet with the butter so that it the sheets adhere.
Now add your layers: gammon, then onion, then tomato. Beat the eggs together with a slurp of cream, and pour this over the meat and veg. Add your handful of cheese over the top. Now fold over the filo, again brushing with butter. Bung into an oven at gas mark 6 for around half an hour.