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Baked egg and herb filo pies with smoked salmon
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicate filo pastry envelopes savory baked egg, herb, and smoked salmon parcels for an elegant gourmet appetizer.
Ingredients:
  • 40g butter, melted
  • 6 sheets filo pastry
  • 125g cream cheese, at room temperature
  • 40.00 ml finely grated parmesan
  • 1 green shallot, end trimmed, finely chopped
  • 2 tsp chopped fresh dill
  • Salt & freshly ground black pepper
  • 6 slices smoked salmon
  • 40.00 ml drained capers, chopped
  • Chopped fresh dill sprigs, extra, to garnish
Instructions:
  • Preheat your oven to 180°C. Use a touch of melted butter to brush six 80ml (1/3-cup) muffin pans for a light greasing.
  • Cut the filo sheets in half, then stack and cut them into quarters to make 48 squares. Brush each square with melted butter. Layer 4 squares in the base of a prepared muffin pan, letting the corners hang over the edge. Add another 4 squares on top, slightly rotating to cover the sides of the pan. Repeat with the remaining filo. Bake in the oven for 5 minutes.
  • In a medium bowl, blend cream cheese and eggs with an electric beater until combined. Incorporate Parmesan, shallot, and dill, then season with salt and pepper.
  • Take the filo cases out of the oven and lower the temperature to 160°C. Evenly distribute the egg mixture among the filo cases. Bake for 10 minutes or until a skewer inserted into the centers comes out clean.
  • Top each pie with a slice of smoked salmon, sprinkle with chopped capers, and garnish with extra dill before serving.

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