Biltong Quiche Phyllo Parcels with Cream Cheese

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November 29, 2018

Light and crispy pastry filled with our heritage flavours of biltong and rich cream. Definitely one for a South African Christmas table.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 8-19


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


1Preheat the oven to 170°C. Grease a muffin tray and place a sheet of phyllo pastry on your work surface.

2Brush it with melted butter and place another layer of phyllo on top of it, give it another brush of melted butter.

3Cut squares from the buttered phyllo pastry of about 12-15cm and line the insides of the muffin trays.

4Continue this process until the phyllo pastry is finished.

5In a mixing bowl, combine the cream cheese, biltong powder and slices, thyme and egg.

6Season to taste.

7Scoop the filling into the phyllo cases and bake for 20 to 25 minutes and golden.

8Serve with fig jam and an ice cold beer