Shrimp Omelette in Filo Pastry
A fresh shrimp omelette wrapped in flaky filo pastry. Try this and more recipes from Spoonsparrow!
Ingredients
- 350 g filo dough
- 50 g liquid butter
- 200 g pre-cooked shrimp
- 2 sprigs dill
- 12 eggs
- 4 tbsp whipping cream
- Salt
- ground pepper
Instructions
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1.
Preheat the oven to 200°C fan.
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2.
Cut the pastry sheets into about 10x10 cm squares. Butter the depressions of a muffin tin and line them with pastry squares. Brush each square with butter, then press another square slightly offset into the depression. Repeat brushing and layering as desired. Distribute the shrimp in the pastries and set aside 12 pieces for garnish. Remove the dill stems, set a few tips aside, and finely chop the rest. Whisk the eggs, add the cream and herbs, season with salt and pepper. Spread the mixture over the pastry shells and bake in the oven for about 15 minutes until golden brown and firm. Turn off the oven, top the fillings with the remaining shrimp, and let them warm slightly.
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3.
Remove from the tins and serve garnished with dill tips.
