Phyllo Tulips filled with Parma Ham, Country Mushrooms and Chives
Recipe by Jackie Cameron
Every household should have a roll of phyllo pastry in the freezer at all times. Phyllo is so very versatile. It lends itself to sweet (apple strudel and baklava) and savoury (meat and /or vegetable fillings in the form of pies). In this instance, I suggest individual Parma ham, broccoli and country mushroom filled phyllo tulips. This “new-age” quiche looks great and tastes even better!
Yields : 2-4
1 whole Egg
15 ml salted Butter
100g chopped Onions
100 g Ham (suggestions: Parma Ham and Gammon)
120 g Mushrooms (suggestions: Woolworths is selling an “exotic mushroom mix” which I used)
1 cup Cream
Salt and Pepper
1) Unroll the phyllo pastry and cut square sizes of 9x9cm. Lightly whisk an egg. Take your 8cm or so individual tart bases and layer the phyllo to create a base. Brush each individual piece of phyllo with egg wash to ensure all these pieces stick together and make a firm base. Cook at 160˚C until evenly browned and crispy. Remove carefully from the tin and set aside
2) Heat a pan, add butter and then onions. Sauté until caramelised. Add the sliced ham, cream and season carefully making sure to not over salt. Allow to reduce slightly and then on service add the mushrooms. Cook quickly and serve within the phyllo tulip. Garnish with chives
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