Most times, the Hors d’Oeurves are always the same and rather boring. Try this one and start a trend. New, exciting and a step up.
- 1 egg yolk, lightly beaten
- 3 sheets of frozen ready-rolled Filo pastry
- 2 tbsp. oil
- 4 strips bacon, crisp and chopped
- 1/2 white onion, finely chopped
- couple of springs of parsley, finely chopped
- 8 oz. Philadelphia Cream Cheese
- 12 oz. white button mushrooms, finely chopped
- 4 eggs
To start, preheat your oven to 425 degrees. Brush a 9 inch square cake pan with softened butter.
Brush one sheet of filo pastry with the beaten egg, and carefully add the other sheet on top of this. Repeat with third sheet. Trim the edges to fit the baking pan. Prick the pastry with a fork and bake for 15 minutes (watch carefully so it doesn’t burn) and is golden.
Remove from the oven and reduce the heat to 350 degrees.
Heat the 2 tbsp. of oil in a saucepan, add the mushrooms and onions; over medium heat, stir until well browned. Remove to a separate bowl and cook the bacon until crisp. Add the mushrooms back in and also the parlsey; allow to cool.
With electric mixer, beat the eggs and cream cheese for 4-6 minutes. Add the cooled mixture and stir well to combine. Pour into the cake pan and bake for abut 25 minutes or until firm and lightly browned. Cool in the pan and cut into little triangles. Do not keep overnight. Truly the best the same day you make them.
If you do not eat the whole lot before your company arrives, you are a good soul. Enjoy!
