Great for canapés or little tartlets.

Ingredients

Makes 20

  • 110g (4oz) filo pastry
  • 110g (4oz) melted butter
  • mini muffin tins (6cm/2 1/2 inch in size), bun trays or muffin trays – vary the size to fit the tray

Fillings

  • Ardsallagh Goats Cheese and Candied Kumquat (see recipe)
  • Smoked Salmon with Cream Cheese and Dill (see recipe)

Method

  1. Preheat the oven to 180ºC/350°F/Gas Mark 4.
  2. Brush one sheet of filo pastry with the melted butter. Cut into 6cm (2 1/2 inch) squares (4 per sheet) for mini muffin tins (10-15cm (4–6 inch) for large muffin tins) – adjust the size to fit your tartlet trays or mini muffins tins.
  3. Butter the muffin tins and line each one with 3 buttered filo pastry squares placed at slightly different angles. (It is easier to assemble before pressing into the tin).
  4. Repeat until all the filo pastry has been used. Bake to a rich golden brown, 6-8 minutes. Carefully remove the tartlets from the tins and allow to cool completely on a wire rack.

Note: These tartlets can be baked a few days in advance. Store in an airtight container at room temperature.

Essential Tip
Keep the filo pastry covered with a damp cloth until ready to use otherwise it will become dry, brittle and unusable. Use a wide pastry brush.