Ingredients

• 1 packet Jus-Rol Filo Pastry
• 1 packet Jus-Rol Shortcrust Pastry
• 100 g butter, melted
• 8 Eggs

Fillings:

• 200 g spinach
• A knob of butter
• 3-4 slices Parma Ham
• 3 roasted peppers, from a jar, drained and patted dry

For the salsa:

• 3 Medium tomatoes, diced
• 1 shallot, finely diced
• 1 red chilli, finely chopped
• ½ bunch coriander, chopped
• Salt

Equipment required

• Pastry Brush
• Muffin Tin

Techniques Used

• How to Work with Filo Pastry
  X

  How to Work with Filo Pastry

  1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
  2. Unfold sheets and lay them in a stack on a large piece of cling film.
  3. Cover stack with a second piece of cling film.
• How to Handle Filo Pastry
  X

  How to Handle Filo Pastry

  1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
  2. Unfold sheets and lay them in a stack on a large piece of cling film.
  3. Cover stack with a second piece of cling film.
• How to Make Filo Pastry Tartlets
  X

  How to Make Filo Pastry Tartlets

  

  • 1. Lay stack of filo sheets on work surface and using a sharp knife, cut stack into two equal strips down its length.
    2. Cut each strip into four equal squares as shown.
    3. You will end up with the stack cut into 8 equal squares.
    4. Keeping all other filo squares covered with cling film to prevent them drying out, lay one square onto work top and brush lightly with melted butter.
    5. Top with a second square, offset to allow corners to show.
    6. Brush lightly with butter.
    7. Repeat with further two squares so all corners are offset.
    8. Gently press the layered pastry into one of the forms of a muffin tin and repeat the process with remaining pastry. Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx. 8 -10 mins until golden brown. Cool and store in an airtight container until required.