with Mozzarella and Sour Cream


  • 2 rolls Filo pastry
  • 200 g Emborg Butter
  • 4 Eggs
  • 200 g Emborg Whipping cream
  • 400 g Emborg Sour cream
  • 300 g Emborg Mozzarella
  • 20 Red onions (small)
  • Salt & pepper
  • Rosemary to garnish


(Makes 20)

Cut the filo pastry into 10 x 10 cm squares. Brush the filo pastry squares with butter and then layer three squares in each greased muffin tray. 

Whip egg, cream and sour cream until combined. Peel the onions and cut into 4 wedges. Place an onion in each muffin tray and top with the egg mixture, then sprinkle with shredded mozzarella.

Bake in oven for 25 minutes at 190°C. Sprinkle with rosemary and serve as light main course or accompaniment.