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Brunch pastries

My contribution to champagne brunch with a wonderful group of women.

FILO PASTRIES

Mini Fillo Shells filled with scrambled egg, spring onion, Canadian bacon and corn

VOL-AU-VENTS

Mini Vol-au-vents filled with scrambled egg, cheddar cheese, tomato and ham.

For each dish, the scrambled egg was made with a little milk and cream. 

Once filled, the shells were baked in the oven at 325 for approximately 8 minutes.

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1 comment

Lisa Demars November 7, 2009 - 6:51 pm

mmm looks yummy…

Reply

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