Wild Mushroom & KRAFT Cheddar Cheese Phyllo Tartlets

Preheat oven to 180 °C.

Brush each phyllo sheet with melted butter.

Fold each sheet in half and line tartlet cases loosely with the phyllo pastry. The edges should be very roughly tucked in.

Drain the soaked mushrooms, and squeeze gently to extract any excess water.  

Melt the butter and sauté the onion.

Add the fresh and wild mushrooms and sauté, stirring until the liquid has evaporated completely.

Stir in half of the KRAFT Cheddar Cheese, season with salt and white pepper and allow to simmer for 4 – 5 minutes.

Remove from the heat and set aside.

Mix the whole egg and egg yolk together and whisk in the remaining cream cheese, nutmeg and chives.

Spoon the mushroom mixture into the phyllo cases and pour the egg mixture over.

Bake for 15 – 20 minutes until set and pastry has lightly browned.