3 secondsMakes 16
Filling
• 1/4 cup (40g) raw, unsalted almonds
• 1/2 onion, peeled and halved
• 2 slices bacon, rind removed and chopped
• 6 button mushrooms, sliced
• 2 tablespoons (30g) olive oil
• 200g pâté of choice
Base
• 6 sheets filo pastry
• 1/2 cup (115g) butter, melted
Place the almonds into the thermo bowl.
3 seconds
Remove and set aside. Place the bacon and onion into the thermo bowl.
4 seconds
Add the mushrooms and olive oil.
4 minutes
90°C
2
Add the pâté.
30 seconds
3
Unroll the filo sheets on a flat surface. Take one sheet and lay it out on a clean work surface and brush with butter, repeat two more times, so you have a stack of three buttered sheets.
Cut the stack into eight, 5cm-wide strips. Place one tablespoon of pâté at the end of each strip. Fold the end of the strip over the filling so that it forms a triangle.
Continue folding the strip in triangles until a small, triangular stuffed parcel results. Brush with butter and sprinkle with crushed almonds, place onto a paper lined baking tray. Repeat until the filling is all used. Bake in a preheated oven 12 to 15 minutes or until golden brown. Serve warm.