Baked egg and herb filo pies with smoked salmon

Recipes / Eggs

With crumbly filo pastry, these baked egg and herb parcels make a gourmet starter with the smoked salmon.

Recipe «Baked egg and herb filo pies with smoked salmon» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 40g butter, melted, 6 sheets filo pastry, 125g cream cheese, at room temperature, 2 eggs, 2 tbsp finely grated parmesan , 1 green shallot, end trimmed, finely chopped, 2 tsp chopped fresh dill, Salt & freshly ground black pepper , 6 slices smoked salmon, 2 tbsp drained capers, chopped, Chopped fresh dill sprigs, extra, to garnish.

Ingredients:

  • 40g butter, melted 
  • 6 sheets filo pastry 
  • 125g cream cheese, at room temperature 
  • 2 eggs 
  • 2 tbsp finely grated parmesan 
  • 1 green shallot, end trimmed, finely chopped 
  • 2 tsp chopped fresh dill 
  • Salt & freshly ground black pepper 
  • 6 slices smoked salmon 
  • 2 tbsp drained capers, chopped 
  • Chopped fresh dill sprigs, extra, to garnish 

Instructions

  1. Preheat oven to 180°C. Brush six 80ml (1/3-cup) muffin pans with a little of the melted butter to lightly grease.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange a slice of smoked salmon on each pie and sprinkle with chopped capers. Garnish with extra dill to serve.