Preheat the oven to 220C/200C fan-forced. Grease 3 x 12-hole ice cube trays and set aside. Line 2 x baking trays with baking paper and set aside.

Heat the oil in a medium frying pan over medium heat. Add bacon and onion and cook for 5 minutes or until the onion is soft and the bacon is golden. Transfer to a large bowl to cool slightly.

Add zucchini, tasty cheese, ricotta and feta to bacon mixture. Season with salt and pepper and stir to combine.

Working with one pastry sheet at a time, lay half the pastry over the ice cube tray, leaving the remaining half of the pastry to overhang (this will fold over to enclose the filling later). Gently press the pastry into each of the ice cube tray holes. Divide one-third of the zucchini mixture among holes and then brush around each indent, edge and the remaining over hanging pastry with the beaten egg. Fold the overhanging pastry over the filling to enclose. Press firmly (you can even roll over the top of the ice cube tray with a small rolling pin if desired). Trim any excess pastry and place in the freezer for 1 hour. Repeat with remaining, ice cube trays, pastry and filling.

Remove trays from the freezer and gently work the pastry from the trays onto a flat surface. Cut into individual pieces. Place bites over prepared trays and bake in the oven for 15 minutes or until golden. Serve with sweet chilli sauce.