Light and crispy pastry filled with our heritage flavours of biltong and rich cream. Definitely one for a South African Christmas table.
30ml (2 Tbsp) butter, melted
3-5 sheets phyllo pastry
500g cream cheese
80ml biltong powder
60ml (¼ cup) biltong, thinly sliced
30ml (2 Tbsp) thyme, chopped
1 egg
Freshly-ground salt and pepper, to taste
Preheat the oven to 170°C. Grease a muffin tray and place a sheet of phyllo pastry on your work surface.
Brush it with melted butter and place another layer of phyllo on top of it, give it another brush of melted butter.
Cut squares from the buttered phyllo pastry of about 12-15cm and line the insides of the muffin trays.
Continue this process until the phyllo pastry is finished.
In a mixing bowl, combine the cream cheese, biltong powder and slices, thyme and egg.
Season to taste.
Scoop the filling into the phyllo cases and bake for 20 to 25 minutes and golden.
Serve with fig jam and an ice cold beer
