Baked egg and herb filo pies with smoked salmon

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How to make Baked egg and herb filo pies with smoked salmon

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

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

Method

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

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