We created this delightful phyllo pastry parcel which is the perfect picnic snack.
PREP 30 minutes. TOTAL 1 hour
INGREDIENTS:
30ml (2 Tbsp) Butter, melted
3 - 5 Pyllo pastry sheets
500g Cream cheese
80ml Biltong powder
60ml (1/4 cup) Biltong, sliced
30ml (2Tbsp) Fresh thyme, chopped
1-2 Eggs
Salt and Pepper to taste.
METHOD:
Prehet the oven to 170C.
Grease a muffin tray and place a sheet of phyllo pastry on your work surface.
Brush it with melted butter and place another layer of phyllo on top of it, give it another brush of melted butter.
Cut squares from the butter phyllo pastry of 12-15cm and line the insides of the muffin trays.
Continue this process intil the phyllo pastry has finished.
Blend 80ml biltong in a food processor to make fine powder.
In a mixing bowl combine cream cheese, biltong powder, biltong slices, thyme and one egg. Season with a little salt and pepper to taste.
Scoop the fillings into the phyllo cases.
Take the last egg, crack into a bowl and scrambled with a fork and a drop of water. Use a pastry brush to lightly brush the edges of the exposed phyllo pastry.
Bake the for 20 - 25 minutes till golden.
Serve with fig jam and an iced cold beer or cider.
