Fillo pastry (for savoury dishes)
120g cream cheese
30g butter
2 tablespoons plain flour
1/2 teaspoon nutmeg
1/2 teaspoon prepared mustard
2 eggs, beaten
6 tablespoons milk
450g crushed pineapple
125g bacon, fried and chopped
Method: Place 5 or 6 layers of fillo pastry in an ovenproof dish, brushing each layer with melted butter. Cream together the cheese, butter, flour, nutmeg and the mustard. Add the eggs and milk. Cover the pastry with the pineapple and the bacon. Pour the filling mixture over. Cover with several more layers of fillo pastry, brushing each layer with melted butter as before. Bake in a moderately hot oven for 30 minutes or until golden. Serve hot.
Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.14.
120g cream cheese
30g butter
2 tablespoons plain flour
1/2 teaspoon nutmeg
1/2 teaspoon prepared mustard
2 eggs, beaten
6 tablespoons milk
450g crushed pineapple
125g bacon, fried and chopped
Method: Place 5 or 6 layers of fillo pastry in an ovenproof dish, brushing each layer with melted butter. Cream together the cheese, butter, flour, nutmeg and the mustard. Add the eggs and milk. Cover the pastry with the pineapple and the bacon. Pour the filling mixture over. Cover with several more layers of fillo pastry, brushing each layer with melted butter as before. Bake in a moderately hot oven for 30 minutes or until golden. Serve hot.
Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.14.
