Creamy Egg and Smoked Salmon Pouches

nutritional info

Nutritional Information

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1 tbsp / 15 ml	butter
1 small	shallot, minced
4	Burnbrae Farms Shell Eggs
1/4 cup / 60 ml	herb and garlic cream cheese
2 oz / 60 g	smoked salmon, finely chopped
1 tbsp / 15 ml	chopped fresh chives (optional)
6 sheets	phyllo pastry
1/3 cup / 75 ml	butter, melted

In a non-stick skillet, melt butter over medium heat and cook shallot for 2 minutes or until softened and starting to brown.
In a bowl, beat eggs. Pour into skillet and cook, stirring gently forming large curds from the outside edge of pan into the centre. Stir in cream cheese until melted. Remove from heat and stir in smoked salmon and chopped chives; set aside to cool.
Meanwhile, place one sheet of phyllo on work surface; brush with butter. Top with second sheet; brush with butter. Top with third sheet and brush with butter. Cut into 12 squares. Place 1 tbsp (15 mL) of the filling in centre of each square. Bring up corners, pinching above filling to secure, twisting slightly to seal. Repeat with remaining phyllo and filling to make another 12 pouches.
Place pouches in single layer on a parchment paper lined baking sheet. Bake in 400 F (200 C) oven for about 10 minutes or until golden. Let cool slightly before serving.

Take the phyllo pastry out of the freezer and put it in the refrigerator the night before you make this recipe (do not place in direct sunlight as it will dry up)
Be careful when working with the phyllo pastry as it is very delicate
Make ahead: Make pouches and cover with plastic wrap and refrigerate for up to 4 hours. Uncover and bake while your guests arrive to serve warm, fresh and crisp.
Recipe courtesy of Egg Farmers of Ontario

This recipe was made with:

The classic. Available in all sizes from Peewee (under 42 g) to Jumbo (over 70 g).

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To avoid over mixing custard-style desserts such as crème brulée, beat eggs in a separate bowl and gently incorporate into your custard mixtures.