Lunch

LANCEWOOD® RED PEPPER AND MUSHROOM PHYLLO PASTRY CHEESECAKE

12

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

Ingredients

4 sheets phyllo pastry, cut into 36 x 12 cm x 12 cm squares

80 ml melted butter

2 x 175 g LANCEWOOD® Sweet Red Pepper Dip & Top

3 extra large eggs

salt and freshly ground black pepper to taste

30 ml butter

1 small onion, halved and sliced

250 g button mushrooms, sliced

10 ml fresh thyme

              

 

Method

Use 3 phyllo squares at a time - brush each one lightly with butter and place on top of each other not overlapping the corners. Push into the cavities of a muffin pan. Beat the Dip & Top and eggs together. Season to taste and set aside. Heat the butter and fry the onion and mushrooms until soft and golden and all the liquid has evaporated. Add the thyme. Divide the mushroom mixture between the prepared phyllo cases. Divide the egg mixture between the phyllo cases. Bake in a preheated oven at 180 ◦C for 20 - 25 minutes or until golden and puffed. 

 

To finish:

Garnish with fresh thyme sprigs and serve immediately

 

Cook's notes:

Try with any of the other LANCEWOOD® Dip & Top Flavors- Sour Cream & Chives, Biltong Flavored or Balsamic & Onion instead of Sweet Red Pepper. Also delicious as a light meal served with salad.

Sweet Red Pepper Dip

Sweet Red Pepper Dip

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Biltong Flavoured Dip

Biltong Flavoured Dip

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Balsamic & Onion Dip

Balsamic & Onion Dip

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Sour Cream & Chives Dip

Sour Cream & Chives Dip

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