With crumbly filo pastry, these baked egg and herb parcels make a gourmet starter with the smoked salmon.
- Preheat oven to 180°C. Brush six 80ml (1/3-cup) muffin pans with a little of the melted butter to lightly grease.
- Cut filo sheets in half. Place in a stack and cut into quarters to make 48 squares. Brush each filo square with melted butter. Place 4 squares in the base of a prepared muffin pan, allowing the corners to extend over the edge. Place another 4 squares on top, rotating them slightly to cover the side of the pan. Repeat with remaining filo. Cook in oven for 5 minutes.
- Meanwhile, use an electric beater to beat the cream cheese and eggs together in a medium bowl until combined. Stir in the parmesan, shallot and dill. Season with salt and pepper.
- Remove filo cases from oven. Reduce temperature to 160°C. Pour egg mixture evenly among filo cases. Cook for 10 minutes or until a skewer inserted into the centres comes out clean.
- Arrange a slice of smoked salmon on each pie and sprinkle with chopped capers. Garnish with extra dill to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set