Recipe 7: Savoury mousse ‘here’s to friendship’ phyllo bites

By admin
16 September 2011

6 sheets phyllo pastry

125 ml (½ c) melted STORK BAKE

1 onion, grated

50 g STORK BAKE

375 ml (1½ c) grated biltong or flaked smoked snoek or chopped smoked salmon

juice of ½ lemon

freshly ground black pepper

250 ml (1 c) thick cream

fresh herbs and slivers of biltong, snoek or salmon

to garnish

Preheat the oven to 200 °C and grease 24 muffin tin hollows. Cut each sheet of phyllo pastry into 12 squares and brush each with melted Stork Bake.

Use three squares to  line each muffin hollow, laying them on top of one another. Bake for 5-7 minutes until golden brown and crisp. Remove from the tin and cool  on a wire rack.

Fry the onion in the 50 g Stork Bake until soft. Remove from the heat and mix with the biltong (or snoek or salmon), lemon juice and black pepper. Whip the cream until stiff peaks form and fold in. Refrigerate until set. Spoon or pipe into the phyllo cups just before serving. Garnish with

a herb sprig and a sliver of ¬biltong (or snoek or salmon).

Makes 24.

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