Beetroot Caviar in Phyllo Cups
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
Beetroot caviar in phyllo cups
Ingredients
- Phyllo Dough - 7.1 oz
- Butter - 2.1 oz
- Beetroot - 17.6 oz
- Pickles - 4.2 oz
- Onion - 4.2 oz
- Vegetable Oil - 2 fl oz
- Sour Cream - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Black Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 356°F.
Step 2
Cut the phyllo dough into squares about 7 cm on each side.
Step 3
Brush 4 squares of dough with melted butter and stack them on top of each other. Place this stack into a muffin tin. Repeat with the remaining dough.
Step 4
Place the muffin tins with the dough in the oven for 5–10 minutes, baking until golden brown. Allow the finished phyllo cups to cool on a wire rack.
Step 5
Peel the beetroot and cut it into very small cubes.
Step 6
Cut the pickles and onion into similarly small cubes.
Step 7
Sauté the onion in half of the vegetable oil until soft.
Step 8
In a separate pan, heat the vegetable oil well.
Step 9
Add the beetroot to the pan and sauté until it starts to stick together slightly, indicating that pectin has been released and excess moisture has evaporated.
Step 10
Add the pickles and sautéed onion, mix well, and let the mixture cool completely. Season with salt and pepper to taste.
Step 11
Fill the phyllo cups with beetroot caviar, and top with a bit of sour cream.
Step 12
Serve the phyllo cups with beetroot caviar, garnished with black salt.
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