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Red Pepper & Mushroom Phyllo Pastry Cheesecake
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Lancewood Red Pepper & Mushroom Phyllo Pastry Cheesecake

Ingredients

4 sheet(s) phyllo pastry , cut into 36 x 12 cm x 12 cm squares
80 ml butter , melted 
350 g LANCEWOOD Sweet Red Pepper DIP&TOP™
3 extra large egg(s)
salt & freshly ground black pepper  to taste
30 ml butter
1 small onion(s) , halved & sliced
250 g button mushrooms , sliced
10 ml fresh thyme

Method

Preheat the oven to 180°C

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 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 for 20 – 25 minutes or until golden and puffed.

To finish:
Garnish with fresh thyme sprigs and serve immediately.

HINTS & TIPS: 

  • Try with any of the other LANCEWOOD DIP&TOP™ Flavours instead of Sweet Red Pepper.
  • Also delicious as a light meal served with salad.

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