Trout & Filo Flowers
48 Filo squares, approx 14cm sq.
60g Butter, melted
Butter 36 squares with pastry brush and stack 4 together in 12 piles, ending with unbuttered squares. Push piles into indentations in scone pan.
250g Cottage cheese
100g Parmesan, grated
250ml Sour cream
4 Free Range Eggs, beaten
400g Smoked trout ribbons, shredded
bunch Chives, finely chopped
Mix well, pour into prepared cases. Bake at 200C for 30 minutes, cover with foil as soon as filo begins to darken.
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