Phyllo Pastry Cups with a Brie and Mushroom Filling

Phyllo Pastry Cups with a Brie and Mushroom Filling

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Looking for an impressive romantic dinner party starter? Then these phyllo pastry cups are just the thing.

  • Recipe serves12
  • Preparation time25 minutes
  • Cooking time25 minutes


  • 1 Cup Stork Margarine
  • 1 KNORR Cheese and Bacon Potato Bake
  • 200 Gram Assorted mushrooms
  • 3 Cloves garlic, finely chopped
  • 1 Wedge Brie cheese
  • 1 Barrel Box frozen phyllo pastry, thawed


  • Melt 25ml of margarine in a frying pan over medium heat.
  • Sautè mushrooms with garlic until tender.
  • Remove from heat, and set aside.
  • Preheat the oven to 180°C.
  • Melt the remaining margarine in the microwave and stir in the KNORR packet contents.
  • Cut the phyllo pastry into squares (10-12cm) to fit into the muffin tins, and brush each square with melted margarine mix.
  • Layer 4 squares in each muffin tin hole, remembering to brush in between.
  • Spoon the mushrooms into the phyllo cups and top with a slice of brie.
  • Sprinkle lightly with fresh thyme leaves and repeat for 12 cups.
  • Bake the cups for 20 to 25 minutes in the preheated oven, until golden brown.
  • Tip: when using phyllo pastry, remember to keep it covered at all times as it will dry out very quickly and will become unusable.