270g of cream cheese
1 can of anchovy paste passed through a sieve
1 tablespoon of capers or pickled peppers, finely chopped
2 tablespoons of pepper sauce
1 tablespoon of Worcestershire sauce (English-style)
Salt to taste
1/2 cup of softened butter
1/2 cup of finely chopped onion
1 tablespoon of breadcrumbs
1 large filo roll
270g of cream cheese
1 can of anchovy paste passed through a sieve
1 tablespoon of capers or pickled peppers, finely chopped
2 tablespoons of pepper sauce
1 tablespoon of Worcestershire sauce (English-style)
Salt to taste
1/2 cup of softened butter
1/2 cup of finely chopped onion
1 tablespoon of breadcrumbs
1 large filo roll
Beat the cheese until it becomes a cream, add in the anchovy paste, capers, pepper sauce, onion, Worcestershire sauce, and salt
Mix well
Fine-tune the mixture with the liquid from the anchovy can or capers to achieve a consistency that can be spread on the filo dough
Beat the butter, then mix in the onion and breadcrumbs until well combined
Open the filo roll lengthwise and remove the core
Spread the seasoned butter on the inside of the filo dough
Fill the cavity at the bottom with the cheese mixture
Pack tightly to ensure that when you close the pão, the entire cavity is filled
Wrap in aluminum foil and refrigerate
Before serving, use a sharp knife to slice into thin pieces.
